The Sauce: Shrimp Cocktail Sauce – A bright, lightly spicy sauce with a tomato base made with horseradish, hot sauce and fresh lemon juice.
‘Great Sauces Transform Good Food into Gourmet’
Confession, I don’t order shrimp cocktail very often when dining out. Not enough shrimp for the money and well, the cocktail sauce is usually not up to par. It’s so easy to make this sauce; no cooking, few ingredients, it comes together in the time it takes the shrimp to roast. Pick up some shrimp from your local fish market, whip up some cocktail sauce and enjoy double the amount of shrimp and double good sauce for the same investment.
Recipe: Shrimp Cocktail Sauce
Active Time: 24 Minutes | Total Time: 24 Minutes | Yield: 4 Servings
large raw shrimp
1 Tbsp olive oil
freshly ground pepper
1 cup chili sauce (Heinz recommended)
3 Tbsp prepared horseradish
2 tsp fresh lemon juice
1/2 t worcestershire sauce
1/4 tsp hot sauce
1 Tbsp capers, drained & rinsed, very finely minced, optional
1 Tbsp finely minced cilantro, optional
Special Equipment – baking sheet, small bowl
2 Remove shells from the shrimp except leave the tail in tact. Place on a baking sheet lined with foil. Drizzle with olive oil, then stir to coat shrimp. Season with salt and pepper. Place in the oven and roast until they turn pink, about 6-10 minutes depending on the size.
3 Meanwhile combine the chili sauce, horseradish, lemon juice, worcestershire sauce and hot sauce in a small bowl. Optional, for a bit of briny texture, add capers or for a spicy herb note, add cilantro.
Add more or less horseradish depending on how pungent and spicy you prefer the sauce.
Use Sriracha, Tabasco, Franks or any other hot sauce you have on hand. It’s adds a little heat but add more or less depending on your preference.
Store shrimp shells in the freezer to make seafood stock.
You can also boil or stir fry the shrimp rather than roast. If I don’t roast, I usually stir fry by heating a wok or skillet on medium high heat. Add the olive oil and shrimp. Season with salt and pepper and keep the shrimp moving until it turns pink, about 4-6 minutes depending on the size.
You can serve good quality small or medium shrimp. When you go to the fish market or seafood counter, select the size of the ‘sale of the day’ shrimp.
Festive New Year’s dish or appetizer.
Serve with other seafood like lobster, scallops, crab or squid.
- For a ketchup note, use 1/4 cup ketchup and 3/4 cup chili sauce.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: January 1, 2014