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Author Notes: This tomato and horseradish root cocktail sauce has an incredibly light mouthfeel. The flavors are similar to a classic cocktail sauce, but with the volume turned way up. —Kitchen Konfidence
- 6 medium-sized tomatoes, halved
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons freshly grated horseradish root
- 1 1/2 tablespoons bottled horseradish
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Tapatio or Tabasco
- 1 teaspoon honey
- 1 pound cooked shrimp, cooled
- Parsley leaves, for garnish (optional)
- Preheat broiler to high. Line a rimmed baking sheet with parchment or foil.
- Place tomato halves cut side up on the prepared baking sheet. Brush the tops of each half with olive oil, and sprinkle with kosher salt and black pepper. Broil on high until soft and slightly charred in spots (10 to 15 minutes) and let cool.
- Add tomatoes, grated horseradish root, bottled horseradish, lemon juice, Worcestershire, Tapatio, honey, and 2 pinches of salt to a food processor. Pulse several times until the mixture is slightly smooth -- there should still be some texture left. Season to taste with additional kosher salt, black pepper, or lemon juice.
- To serve, place a small bowl of cocktail sauce on a plate and pile cooked shrimp around. Garnish with parsley leaves.
- This recipe is a Community Pick!
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