Shrimp Cocktail With Tomatillo Horseradish Sauce Food
SHRIMP-TOMATILLO COCKTAIL
Steps:
- Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan. Squeeze in the lemon juice and add the wedges. Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.
- Meanwhile, make the sauce: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes.
- Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses, if desired.
SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 8
Steps:
- Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
- For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.
HERBED HORSERADISH SHRIMP COCKTAIL SAUCE
Provided by Aida Mollenkamp
Categories appetizer
Time 5m
Yield 1 1/2 cups of Sauce
Number Of Ingredients 5
Steps:
- Combine ingredients in a small nonreactive bowl and mix until smooth. Season with salt and freshly ground black pepper, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
- Serve with cooked and chilled shrimp.
SHRIMP COCKTAIL
I'm very surprised that this recipe isn't on here. This is how I've always made mine and I hope you enjoy it as much as my family.
Provided by mommyoffour
Categories Healthy
Time 5m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, combine ketchup, chili sauce, horseradish and worcestershire sauce; mix well.
- Arrange shrimp in serving tray.
- Serve with sauce immedietely.
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- Preheat the oven to 350°. Spread the tomatillos, garlic, jalapeño and half of the chopped onion in a small roasting pan. Toss with the oil and season with salt and pepper. Roast for about 25 minutes, until the tomatillos are softened. Transfer the mixture to a food processor and puree until smooth. Add the rice vinegar, horseradish and cilantro and pulse until blended. Transfer the sauce to a bowl, cover and refrigerate until well chilled, about 1 hour.
- Meanwhile, in a medium saucepan, combine 2 quarts of water with the coriander seeds, peppercorns, the remaining chopped onion and 2 tablespoons of salt. Squeeze the lemons into the water and add the wedges to the pot. Bring to a boil over moderately high heat and simmer for 5 minutes. Remove the saucepan from the heat and add the shrimp. Cover and let stand for 15 minutes, until the shrimp are white throughout. Drain well and discard the spices, onion and lemons. Transfer the shrimp to a bowl, cover and refrigerate until well chilled.
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