Low Sodium Shrimp Cocktail with Beet Horseradish Sauce

Total time1 hr

Prep time20 min

Cook time10 min

Low Sodium Shrimp Cocktail with Beet Horseradish Sauce

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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6 cups water
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 bay leaf
4 slices fresh lemon (about ½ lemon)

For the sauce

1 medium beet (about 8 oz), roasted, peeled, and roughly chopped
2 tbsp fresh horseradish, grated
2 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
1 tsp honey
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Roast the beet: wrap the whole unpeeled beet tightly in foil and roast at 400°F (205°C) for 45–55 minutes, until a skewer slides through the center with no resistance. Unwrap, let cool enough to handle, then rub off the skin with a paper towel. Roughly chop and set aside.
2
Make the sauce: combine the roasted beet, grated horseradish, apple cider vinegar, ginger, honey, salt, and 2 tbsp water in a blender or food processor. Blend until completely smooth, about 1 minute, scraping down the sides once. If the sauce is too thick to pour easily, add the remaining 1 tbsp water and blend again. Taste and adjust salt or vinegar. Transfer to a serving bowl, cover, and refrigerate until the shrimp are ready.

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