Horseradish & Chili Sauce for Shrimp Cocktail

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Accompaniment

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its 2-cup chopper attachment.


  • About 2-inch (5 cm) piece of fresh horseradish root, peeled, should be 3 tablespoons shredded
  • ½ cup prepared chili sauce
  • ¼ tsp Worcestershire sauce
  • 2 tbsp freshly squeezed lemon juice, or to taste
  • ½ tsp Tabasco, or to taste
  • ½- ¾ lbs (225-340 g) cooked, peeled and chilled shrimp

  1. Using Braun’s MultiQuick 7 Hand blender with the 2-cup chopper attachment, finely chop horseradish root by pulsing on high speed.
  2. In a small bowl, mix together, chili sauce, Worcestershire sauce, lemon juice and Tabasco sauce. Stir in 3 tablespoons finely chopped horseradish. Refrigerate until ready to serve with your cooked shrimp. 

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