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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?