Horseradish Shrimp

Lynn demonstrates how to make Horseradish Shrimp.  Serve warm or at room temperature with lemon wedges for a main meal with side dishes.  From Food Network Magazine.


  • ¼ cup tomato paste
  • ¼ cup horseradish, drained
  • 3 Tablespoons extra virgin olive oil, plus more for brushing
  • ¾ teaspoon hot sauce
  • Kosher salt and freshly ground pepper
  • 2 pounds large shrimp, peeled and deveined (tails left on)
  • Lemon wedges, for serving

Mix the tomato paste, horseradish, olive oil, hot sauce, 1-1/2 teaspoons salt, and pepper to taste in a large bowl; add shrimp and toss.  Cover and refrigerate 30 minutes to 1 hour.

Preheat the broiler.  Brush a rimmed baking sheet with olive oil.  Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn).

Serve warm or at room temperature with lemon wedges.

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Lynn's Recipes: January 2013

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