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 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, washed, and cut in 1/2; 1 large red onion, coarsely chopped; 4 cloves garlic, chopped; 2 jalapeno peppers, chopped; 2 tablespoons canola oil; Salt and freshly ground pepper; 3 tablespoons white wine vinegar; 2 to 3 tablespoons honey; 1/4 cup prepared horseradish, drained; 1/2 cup chopped cilantro leaves

Servings: persons

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, washed, and cut in 1/2
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 tablespoons canola oil
Salt and freshly ground pepper
3 tablespoons white wine vinegar
2 to 3 tablespoons honey
1/4 cup prepared horseradish, drained
1/2 cup chopped cilantro leaves

1
Fill a medium saucepan with 2 quarts cold water.
2
Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil.
3
Let boil for 5 minutes.
4
Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through.
5
Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
6
When shrimp is chilled, serve with dipping sauce.
7
Preheat oven to 400 degrees F.
8
Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper.
9
Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes.
10
Transfer to a food processor and process until smooth.
11
Add the vinegar, honey, horseradish, and cilantro and pulse just to combine.
12
Season with salt and pepper.
13
Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.

441

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 16 ingredients. The key ingredients include: 2 tablespoons kosher salt, 1 tablespoon coriander seeds, 2 teaspoons whole black peppercorns, 2 lemons, quartered, 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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