Recipe courtesy of Bobby Flay
From:
Food Network Magazine
Grilled Shrimp with Smoky Grilled Tomato Cocktail Sauce
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 33
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 34 mg
- Sodium
- 164 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 33
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 34 mg
- Sodium
- 164 mg
Ingredients
Directions
- Heat a grill to high. Brush the tomatoes with olive oil and season with salt and pepper. Grill until slightly charred and soft, flipping halfway through, 4 to 6 minutes.
- Place the tomatoes, honey, chipotle, horseradish, Worcestershire sauce, lime juice, cilantro, a pinch each of salt and pepper and a touch of olive oil in a food processor and process until slightly smooth. Serve with grilled shrimp.
Cook’s Note
To cook the shrimp, toss with vegetable oil and season with salt and pepper; grill over medium-high heat until marked and opaque, 2 to 3 minutes per side.
