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 tablespoons prepared horseradish, drained; 1 tablespoon canola oil; 1 1/2 pounds large shrimp, peeled and deveined; 1 1/2 tablespoons rice vinegar; 1/2 pound tomatillos, husked; 1/4 cup packed cilantro leaves; Kosher salt and freshly ground pepper; 1 jalapeno, stemmed and halved; 2 teaspoons whole black peppercorns; 1 large red onion, coarsely chopped; 2 lemons, quartered; 2 garlic cloves, halved; 1 tablespoon coriander seeds

Servings: persons

2 tablespoons prepared horseradish, drained
1 tablespoon canola oil
1 1/2 pounds large shrimp, peeled and deveined
1 1/2 tablespoons rice vinegar
1/2 pound tomatillos, husked
1/4 cup packed cilantro leaves
Kosher salt and freshly ground pepper
1 jalapeno, stemmed and halved
2 teaspoons whole black peppercorns
1 large red onion, coarsely chopped
2 lemons, quartered
2 garlic cloves, halved
1 tablespoon coriander seeds

1
Preheat the oven to 350.
2
Spread the tomatillos, garlic, jalapeno and half of the chopped onion in a small roasting pan.
3
Toss with the oil and season with salt and pepper.
4
Roast for about 25 minutes, until the tomatillos are softened.
5
Transfer the mixture to a food processor and puree until smooth.
6
Add the rice vinegar, horseradish and cilantro and pulse until blended.
7
Transfer the sauce to a bowl, cover and refrigerate until well chilled, about 1 hour.
8
Meanwhile, in a medium saucepan, combine 2 quarts of water with the coriander seeds, peppercorns, the remaining chopped onion and 2 tablespoons of salt.
9
Squeeze the lemons into the water and add the wedges to the pot.
10
Bring to a boil over moderately high heat and simmer for 5 minutes.
11
Remove the saucepan from the heat and add the shrimp.
12
Cover and let stand for 15 minutes, until the shrimp are white throughout.
13
Drain well and discard the spices, onion and lemons.
14
Transfer the shrimp to a bowl, cover and refrigerate until well chilled.
15
Arrange the shrimp on a platter and serve with the tomatillo-horseradish sauce.

306

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.

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

You need 13 ingredients. The key ingredients include: 2 tablespoons prepared horseradish, drained, 1 tablespoon canola oil, 1 1/2 pounds large shrimp, peeled and deveined, 1 1/2 tablespoons rice vinegar, 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

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