shrimp tomatillo cocktail
I like to start this in the morning, or at least 8 hours or more before a party.
yield
6 serving(s)
prep time
8 Hr 35 Min
cook time
15 Min
method
Stove Top
Ingredients For shrimp tomatillo cocktail
- FOR THE COCKTAIL SAUCE
-
10tomatillos, husked and rinsed
-
1 smred onion, chopped
-
4 clovegarlic
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1jalapeno, seeded and chopped
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3 Tbspolive oil
-
salt and pepper
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1/2 cpacked fresh spinach leaves
-
3 Tbsprice vinegar
-
2 Tbspprepared horseradish sauce
-
1/4 cfresh cilantro chopped
-
2 Tbsphoney
- FOR THE SHRIMP
-
24count large shrimp peeled and deviened
-
2lemons, halved
-
1 tspblack peppercorns, whole
-
1 Tbspcoriander seeds
-
2 Tbspsalt
-
8 ccold water
How To Make shrimp tomatillo cocktail
-
1Preheat oven to 375 degrees. Place the tomatillos, onion, garlic cloves, and jalapeno on a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast for about 35 minutes.
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2Meanwhile, bring a pan of water to a boil. Add the spinach and boil for one minute. Drain in colander.
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3Place the roasted items in a food processor and add the spinach, vinegar, horseradish, cilantro, and honey. Process until smoothish. Place in a bowl. Cover and refrigerate for 8 hours.
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4For the shrimp, place the water in a large pot. Add the salt, pepper, coriander seeds, and the lemons. Bring to a boil and boil 5 minutes.
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5Remove from heat and add the shrimp. Cover and let sit about 15 minutes.
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6Drain the shrimp and refrigerate until ready to serve.
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7Take a small glass. Add the sauce into the bottom of the glass and arrange the shrimp around the ridge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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