Best Shrimp Tomatillo Cocktail Recipes

Shrimp Cocktail with Tomatillo-Horseradish Sauce image

Provided by Bobby Flay

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 16

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

Steps:

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

Shrimp-Tomatillo Cocktail image

Provided by Bobby Flay

Categories appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

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

Steps:

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.