Shrimp Cocktail with Tomatillo-Horseradish Sauce Recipe

Name: Shrimp Cocktail with Tomatillo-Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
Let boil for 5 minutes.
3
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.
4
Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour.
5
Serve shrimp with Tomatillo-Horseradish Sauce for dipping.
6
Preheat oven to 350 degrees F.
7
Place tomatillos, onion, garlic, and jalapeno in a medium roasting pan, toss with the oil, and season with salt and pepper.
8
Cook until the mixture is soft, but do not allow it to color, about 20 to 25 minutes.
9
Transfer to a food processor and process until smooth.
10
Add the vinegar, horseradish, and cilantro and pulse just to combine.
11
Season with salt and pepper.
12
Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 quarts cold water, 2 tablespoons kosher salt, 1 tablespoon coriander seeds, 2 teaspoons whole black peppercorns, and more.

Yes, Shrimp Cocktail with Tomatillo-Horseradish Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Cocktail with Tomatillo-Horseradish Sauce

How did you like this recipe?

Frequently Asked Questions