Yes, it’s easy to pick up a jar of cocktail sauce at the fish market, but what if you could create your own, control the flavor and texture, and wow your guests? Fresh cocktail sauce is the little black dress for shrimp cocktail. We promise it’s worth it.
A word about horseradish. We thought we were going to have to hunt for it, but nope, it was right there in Whole Foods waiting for us. We later checked our local vegetable stand/grocer, and they had it too. It’s a tuber, and you’ll need to buy an 8″ to 10″ piece. To prep:
- Cut off the outer layer and cut into chunks
- Place it in your food processor and pulse until it’s rough chopped.
- Add 2 tablespoons of white vinegar (we used white Modena) and then continue to pulse until finely chopped
Then it’s ready to add to the cocktail sauce recipe below.
- 1 cup of organic ketchup
- 2 tablespoons horseradish mixture (above)
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon smoked Tabasco
- pepper to taste
- In a small bowl, add the ketchup and horseradish and blend well.
- Add the lemon juice and mix
- Add the Tabasco and mix well
- One or two turns of the pepper mill and stir again
- Makes 1 cup, enough for dipping 2 pounds of shrimp
Cooking Tips: We decided to chop/dice the horseradish by hand. BAD IDEA. It took forever, and we were in tears by the end of it. Horseradish is as potent as onions, on the plus side our sinuses are totally clear. Definitely stick with the food processor for this recipe. If you want to use regular tabasco instead of the smoke that’s fine, start with 1/2 teaspoon and taste, add 1/2 teaspoon at a time until you get the desired kick.
We really liked the smoked flavor with the shrimp. But this sauce is good for more than just shrimp, think a strong, flavorful fish like salmon, or even atop a hamburger.
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