Shrimp Cocktail with Tomatillo-Horseradish Sauce

Name: Shrimp Cocktail with Tomatillo-Horseradish Sauce
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons whole black peppercorns; 2 Tbsps canola oil; 118 milliliters chopped cilantro leaves; 1 Tbsp coriander seeds; 4 cloves garlic, chopped; 2 Tbsps honey; 59 milliliters prepared horseradish, drained; 2 jalapeno peppers, chopped; 2 Tbsps kosher salt; 2 lemons, quartered; 1 large red onion, coarsely chopped; 8 servings Salt and freshly ground pepper; 680 grams shrimp, peeled and deveined; 12 tomatillos, husked, washed, and cut in 1/2; 3 Tbsps white wine vinegar

Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Shrimp Cocktail with Tomatillo-Horseradish Sauce could be an amazing recipe to try. This recipe makes 8 servings with 174 calories, 19g of protein, and 5g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. A mixture of jalapeno peppers, garlic, cilantro leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Watch how to make this recipe.

Fill a medium saucepan with 2 quarts cold water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil.

Ingredients you will need

Lemon Wedge

Peppercorns

Coriander

Juice

Salt

Equipment you will use

Pot

Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through.

Ingredients you will need

Shrimp

Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.

Ingredients you will need

Shrimp

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Colander

Bowl

When shrimp is chilled, serve with dipping sauce.

Ingredients you will need

Dipping Sauce

Shrimp

Preheat oven to 400 degrees F.

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Oven

Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes.

Ingredients you will need

Salt And Pepper

Tomatillos

Jalapeno Pepper

Garlic

Onion

Cooking Oil

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Frying Pan

Transfer to a food processor and process until smooth.

Equipment you will use

Food Processor

Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Horseradish

Cilantro

Vinegar

Honey

Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2teaspoons

whole black peppercorns 2Tbsps

canola oil 118milliliters

chopped cilantro leaves 1Tbsp

coriander seeds 4cloves

garlic, chopped 2Tbsps

honey 59milliliters

prepared horseradish, drained 2

jalapeno peppers, chopped 2Tbsps

kosher salt 2

lemons, quartered 1large

red onion, coarsely chopped 8servings

Salt and freshly ground pepper 680grams

shrimp, peeled and deveined 12

tomatillos, husked, washed, and cut in 1/2 3Tbsps

white wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.