Shrimp-Tomatillo Cocktail
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 182
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 547
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 35 min
Ingredients
For the Shrimp:
Kosher salt
1 tablespoon coriander seeds
2 teaspoons black peppercorns
2 lemons, quartered
1 pound large shrimp, peeled and deveined
For the Sauce:
12 tomatillos, husked and rinsed
1 large red onion, coarsely chopped
3 cloves garlic
2 jalapeno peppers
3 tablespoons canola oil
Kosher salt and freshly ground pepper
2 cups fresh spinach
3 tablespoons rice vinegar
1/4 cup horseradish, drained
1/4 cup chopped fresh cilantro
1 tablespoon honey
Directions
- 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.