Shrimp-Tomatillo Cocktail (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Photograph by Mark Peterson
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