Mushroom Free Shrimp Cocktail with Beet Horseradish Sauce
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 6 cups water
- 1 tsp salt
- 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
- 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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