Shrimp-Tomatillo Cocktail
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Coriander Seed2 tsps
Black Peppercorn1 large
Red Onion (coarsely chopped)3 cloves
Garlic3 tbsps
Canola Oil2 cups
Spinach (fresh)3 tbsps
Rice Vinegar1 cup
Horseradish (drained)1 cup
Cilantro (chopped fresh)1 tbsp
HoneyDirections:
1
Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan
2
Squeeze in the lemon juice and add the wedges
3
Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes
4
Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour
5
Meanwhile, make the sauce: Preheat the oven to 350 degrees F
6
Place the tomatillos, onion, garlic and jalapenos in a roasting pan
7
Toss with the canola oil and season with salt and pepper
8
Roast until soft, tossing occasionally, 25 to 35 minutes
9
Cook the spinach in a saucepan of boiling water, about 1 minute
10
Drain, squeeze dry and transfer to a food processor
11
Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper
12
Transfer to a bowl, cover and chill at least 1 hour
13
Bring to room temperature 15 minutes before serving
14
Serve the sauce and shrimp in shot glasses, if desired
15
Photograph by Mark Peterson