This zippy cocktail sauce can be made in a snap without so much as one dirty pot. Simply grill all of your vegetables and throw them into a blender with two essential cocktail sauce ingredients: Worcestershire sauce and prepared horseradish. Whether you serve the sauce warm or at room temperature alongside shrimp hot off the grill, the dish is perfect for a party or as a simple dinner-just toss a crisp salad and get some crusty bread to complete the meal.
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 ripe Roma tomatoes
- 1/2 large yellow onion, cut into three or four 1/2-inch rounds
- 1 lemon, halved
- 3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
- Kosher salt and freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon honey
- 1 tablespoon prepared horseradish
- Hot sauce, to taste
- 2 pounds large shrimp, peeled and deveined
Instructions
- Prepare a grill or large grill pan for high heat.
- Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
- Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
- Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
- Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 155 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 183 mg |
| Sodium | 359 mg |
| Serving Size | 1 of 8 servings |
| Calories | 155 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 183 mg |
| Sodium | 359 mg |