Shrimp Cocktail With Tomatillo Horseradish Sauce Recipes

(SHRIMP) COCKTAIL SAUCE

Steps:

• Mix all ingredients and chill.
• When ready to serve dip shrimp and enjoy.

SHRIMP COCKTAIL RECIPE

Steps:

• Place the shrimp in a bowl with 1 cup of water, 2 cups of ice, and the sea salt, and refrigerate 30 minutes. In another bowl, combine all the ingredients for the sauce and mix well. If you want, you can add some chili sauce to give a little kick to the sauce. Place the sauce in the refrigerator until ready to serve. Preheat your oven broiler and place a baking sheet in the oven. Remove the shrimp from the water/salt brine. Rinse them under cold water, and pat dry using a towel or paper towels. Toss the shrimp in a bowl with some olive oil. Remove the baking sheet from oven. It should be sizzling hot, so be careful! Toss the shrimp on the baking sheet and place back in the oven for just 2 or 3 minutes. Turn the shrimp over and cook another 2 to 3 minutes. Remove the shrimp from the oven and refrigerate until ready to serve. Serve shrimp in a martini glass with the cocktail sauce or as desired.

SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE

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 WITH TOMATILLO-HORSERADISH COCKTAIL SAUCE + APPLE SALAD WITH WALNUTS, BLUE CHEESE & POMEGRANATE VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Place tomatillos, onion, garlic and jalepenos in a medium roasting pan, toss with oil and season with salt and pepper. Roast, stirring occasionally, until the vegetables are soft (about 25 to 35 minutes.)
• Transfer the contents of the roasting pan (including any pan juices) to a food processor. Add the vinegar, horseradish, cilantro, spinach and honey and pulse until smooth. Season with salt pepper.
• Scrape into a bowl, cover and refrigerate for at least 1 hour and up to 8 hours before serving. Bring to room temperature before serving alongside of poached shrimp.
• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in olive oil until emulsified. Another (easier) option is to put all ingredients into a jar and shake until combined. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days. Bring to room temperature before using.
• Combine apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper, to taste.