In this modern spin on a beloved classic, traditional tomato-horseradish cocktail sauce gets a big boost of flavor from fresh oranges, spicy chipotle, and tangy balsamic glaze.
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Make Ahead Tips
The shrimp may be poached up to 1 day ahead and refrigerated, covered.
The sauce may be made up to 1 day ahead.
The perfect recipe to impress your intrepid friends who braved the Cross-Bronx expressway and two dozen toll booths to be with you.1. One cup water plus one cup wine didn't seem to be enough liquid to poach the shrimp, so I added more. 2. Also, to avoid dirtying the food processor, I sauteed the onions, threw all the sauce ingredients into the pot, then zapped the sauce with an immersion blender. 3. This makes a LOT of sauce-- I halved the recipe and still ended up with plenty. 4. Would be a nice starter for a fancy party or intimate dinner and my husband loved it, but honestly, my daughter and I preferred the ketchup and horseradish version.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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