shrimp tomatillo cocktail

Recipe by
barbara lentz
beulah, MI

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
  • 10
    tomatillos, husked and rinsed
  • 1 sm
    red onion, chopped
  • 4 clove
    garlic
  • 1
    jalapeno, seeded and chopped
  • 3 Tbsp
    olive oil
  • salt and pepper
  • 1/2 c
    packed fresh spinach leaves
  • 3 Tbsp
    rice vinegar
  • 2 Tbsp
    prepared horseradish sauce
  • 1/4 c
    fresh cilantro chopped
  • 2 Tbsp
    honey
  • FOR THE SHRIMP
  • 24
    count large shrimp peeled and deviened
  • 2
    lemons, halved
  • 1 tsp
    black peppercorns, whole
  • 1 Tbsp
    coriander seeds
  • 2 Tbsp
    salt
  • 8 c
    cold water

How To Make shrimp tomatillo cocktail

  • 1
    Preheat 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.
  • 2
    Meanwhile, bring a pan of water to a boil. Add the spinach and boil for one minute. Drain in colander.
  • 3
    Place 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.
  • 4
    For 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.
  • 5
    Remove from heat and add the shrimp. Cover and let sit about 15 minutes.
  • 6
    Drain the shrimp and refrigerate until ready to serve.
  • 7
    Take a small glass. Add the sauce into the bottom of the glass and arrange the shrimp around the ridge.

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