Shrimp-Tomatillo Cocktail

Name: Shrimp-Tomatillo Cocktail
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons black peppercorns; 3 Tbsps canola oil; 1 Tbsp coriander seeds; 59 milliliters chopped fresh cilantro; 3 cloves garlic; 1 Tbsp honey; 59 milliliters horseradish, drained; 2 jalapeno peppers; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 2 lemons, quartered; 1 large red onion, coarsely chopped; 3 Tbsps rice vinegar; 454 grams shrimp, peeled and deveined; 473 milliliters fresh spinach; 12 tomatillos, husked and rinsed

Shrimp-Tomatillo Cocktail requires around 1 hour and 50 minutes from start to finish. This recipe serves 6. One serving contains 206 calories, 18g of protein, and 9g of fat. 5 people found this recipe to be tasty and satisfying. It works well as a beverage. Head to the store and pick up peppercorns, spinach, onion, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

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.

Ingredients you will need

Lemon Juice

Peppercorns

Coriander

Shrimp

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Meanwhile, make the sauce: Preheat the oven to 350 degrees F.

Ingredients you will need

Sauce

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Tomatillos

Jalapeno Pepper

Garlic

Onion

Equipment you will use

Roasting Pan

Cook the spinach in a saucepan of boiling water, about 1 minute.

Ingredients you will need

Spinach

Water

Equipment you will use

Sauce Pan

Drain, squeeze dry and transfer to a food processor.

Equipment you will use

Food Processor

Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Horseradish

Tomatillos

Cilantro

Vinegar

Honey

Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving.

Equipment you will use

Bowl

Serve the sauce and shrimp in shot glasses, if desired.

Ingredients you will need

Shrimp

Sauce

Shot

Photograph by Mark Peterson

Equipment

Ingredients

Servings:

2teaspoons

black peppercorns 3Tbsps

canola oil 1Tbsp

coriander seeds 59milliliters

chopped fresh cilantro 3cloves

garlic 1Tbsp

honey 59milliliters

horseradish, drained 2

jalapeno peppers 6servings

Kosher salt 6servings

Kosher salt and freshly ground pepper 2

lemons, quartered 1large

red onion, coarsely chopped 3Tbsps

rice vinegar 454grams

shrimp, peeled and deveined 473milliliters

fresh spinach 12

tomatillos, husked and rinsed

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 Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.