Recipe for Homemade Shrimp Cocktail Sauce
Sure, you can just add horseradish sauce and lemon to catsup to make a shrimp cocktail sauce. But take a moment and try the recipe below for a really sublime, fresh cocktail sauce that will complement your boiled or fired shrimp or fried crab cakes perfectly.
8 to 10 plum tomatoes about 1 1/4 lbs.)
1 medium onion, finely chopped
1 stalk celery, finely chopped
6 cloves garlic, minced
1/4 c. balsamic vinegar
1/3 c. red wine vinegar
2 tbsps. sugar
1/4 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
2 tbsps. fresh lemon juice
3 tbsps. tomato paste
1/2 tsp. salt or to taste
1 tbsp. cream-style horseradish
- Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and chop into about 1/4-inch dice.
- In a medium microwave-safe bowl, stir together tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire sauce, lemon juice, tomato paste, and salt. Cover with lid or vented plastic wrap and microwave for 30 to 40 minutes or until very thick, stirring every 10 minutes.
- Stir in horseradish.
- Refrigerate for at least 30 minutes for flavors to blend.
The sauce may be refrigerated up to 2 weeks. Serve with crab cakes, shrimp, or other seafood. Makes 2 1/4 cups.
Courtesy of Marlene Sorosky, award-winning cookbook author featured on Good Morning America.