Shrimp-Tomatillo Cocktail Recipe

Name: Shrimp-Tomatillo Cocktail
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 tablespoon coriander seeds; 2 teaspoons black peppercorns; 2 lemons, quartered; 1 pound large shrimp, peeled and; deveined; 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

Servings: persons

Kosher salt
1 tablespoon coriander seeds
2 teaspoons black peppercorns
2 lemons, quartered
1 pound large shrimp, peeled and
deveined
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

1
Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan.
2
Squeeze in the lemon juice and add the wedges.
3
Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes.
4
Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.
5
Meanwhile, make the sauce: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan.
6
Toss with the canola oil and season with salt and pepper.
7
Roast until soft, tossing occasionally, 25 to 35 minutes.
8
Cook the spinach in a saucepan of boiling water, about 1 minute.
9
Drain, squeeze dry and transfer to a food processor.
10
Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper.
11
Transfer to a bowl, cover and chill at least 1 hour.
12
Bring to room temperature 15 minutes before serving.
13
Serve the sauce and shrimp in shot glasses, if desired.
14
Photograph by Mark Peterson

276

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 17 ingredients. The key ingredients include: Kosher salt, 1 tablespoon coriander seeds, 2 teaspoons black peppercorns, 2 lemons, quartered, and more.

Yes, Shrimp-Tomatillo Cocktail 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-Tomatillo Cocktail

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