Photo: Shrimp Cocktail with Tomatillo-Horseradish Sauce Recipe
Ingredients
- 2 quarts cold water
- 2 tablespoons kosher salt
- 1 tablespoon coriander seeds
- 2 teaspoons whole black peppercorns
- 2 lemons, quartered
- 1 1/2 pounds large shrimp, peeled and deveined
- Tomatillo-Horseradish Sauce, recipe follows
Directions
Fill a medium saucepan with the cold water; add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Turn the heat off, add the shrimp, cover, and let the shrimp sit in the liquid for 15 minutes, to cook through and absorb the flavor. Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour. Serve shrimp with Tomatillo-Horseradish Sauce for dipping.
Tomatillo-Horseradish Sauce:
- 12 tomatillos, husked and washed
- 1 large red onion, coarsely chopped
- 4 cloves garlic, chopped
- 2 jalapenos, chopped
- 2 tablespoons canola oil
- Salt and freshly ground black pepper
- 3 tablespoons rice vinegar
- 1/4 cup prepared horseradish, drained
- 1/4 cup chopped fresh cilantro leaves
Preheat oven to 350 degrees F.
Place tomatillos, onion, garlic, and jalapeno in a medium roasting 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 20 to 25 minutes. Transfer to a food processor and process until smooth. Add the vinegar, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.
Yield: approximately 3 cups
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By jtwilkinson
Orlando, FL
on July 28, 2012
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Had this at the bar at Bar Americain with my wife a few years ago as part of a trio of seafood appetizers. Made the sauce as directed (cut the proportions in half and smoked the shrimp on my stovetop smoker. Outstanding results!
By koyanadel_5502749
Avon, CT
on March 20, 2009
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Are you kidding me? This was outrageously simple and perfect tasting! I was blown away at how easy and how delicious this was. I'm talking about the shrimp. It was so delicious. I am so pleased that the first time I ever cooked shrimp instead of buying already cooked, was with this recipe. WOW! IRON CHEF Bobby! Fantastic!
By jviello_11470702
Manchester, CT
on December 15, 2008
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The tomatillo sauce was great for my taste. But after having friends and family try it on a test run, what I thought was confirmed. The foodies loved it but the regular folks wanted tomato based horseradish cocktail sauce. When put side by side, this was the rule. So that's why I gave it a 3 and not a 5.
I agree on the less honey others commented on as well. I also put a dab of a spicy deli mustard in as well to cut through and give it a little zing.
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