Bobby Flay's Shrimp Cocktail with Tomatillo-Horseradish Sauce | Food Network Specials | Food Network
Bobby puts his spin on your favorite party app with a spicy tomatillo-horseradish sauce instead of your average cocktail sauce!
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Shrimp Cocktail with Tomatillo-Horseradish Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 2 hr 15 min
Prep: 30 min
Inactive: 1 hr
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
2 quarts cold water
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
Tomatillo-Horseradish Sauce:
12 tomatillos, husked and washed
1 large red onion, coarsely chopped
4 cloves garlic, chopped
2 jalapenos, chopped
2 tablespoons canola oil
Salt and freshly ground black pepper
3 tablespoons rice vinegar
1/4 cup prepared horseradish, drained
1/4 cup chopped fresh cilantro leaves
Directions
Fill a medium saucepan with the 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. Turn the heat off, add the shrimp, cover, and let the shrimp sit in the liquid for 15 minutes, to cook through and absorb the flavor. Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour. Serve shrimp with Tomatillo-Horseradish Sauce for dipping.
Tomatillo-Horseradish Sauce:
Yield: Approximately 3 cups
Preheat oven to 350 degrees F.
Place tomatillos, onion, garlic, and jalapeno in a medium roasting 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 20 to 25 minutes. Transfer to a food processor and process until smooth. Add the vinegar, 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.
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Bobby Flay's Shrimp Cocktail with Tomatillo-Horseradish Sauce | Food Network Specials | Food Network
Grilled Shrimp with Tomatillo Horseradish Sauce
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The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
Getcha Some APC BBQ Rubs Here:
Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes
5 serrano peppers
A handful cilantro
¼-⅓ Onion
1 Can crushed tomatoes
3 Canned Chipotle Peppers in Adobo Sauce
Tomatillo Shrimp and Avocado
BBQ Lemongrass Chilli Prawns with Chargrilled Pineapple salsa | Woolworths
Easy BBQ recipe - quick chilli prawns, great party food for a summer BBQ! You can swap the prawns for sausages in this recipe
Cook: 15 mins | Prep: 15 mins | Serves: 4
Ingredients:
2 stalks lemongrass, white part only, finely chopped
1 long red chilli, deseeded & finely chopped
1 lime, juiced
1 tablespoon Woolworths Select Asian fish sauce, to taste
2 tablespoons Woolworths Select peanut oil
2 teaspoons Homebrand brown sugar, to taste
24 large Australian green king prawns, peeled & deveined with tails on
24 x 16cm bamboo skewers, soaked in warm water for 10 minutes
Bean shoots and coriander sprigs, to garnish
Chargrilled pineapple salsa
1 small pineapple, peeled, halved and cut into 1/2 cm thick slices
2 long red chillies, pricked with a fork
3 spring onion shallots, thinly sliced on an angle
½ cup coarsely chopped fresh coriander leaves and stalks
½ cup torn fresh mint leaves
1 tablespoon Woolworths Select peanut oil
1 lime, finely grated rind and juice
Method:
1. Whisk lemongrass, chilli, lime juice, fish sauce, oil and brown sugar in a large bowl. Thread prawns
individually onto soaked bamboo skewers tail end first. Lay the skewered prawns in a baking dish and
pour over the marinade.
2. Heat barbecue grill plate to medium-high. Brush pineapple with a little oil. Cook pineapple slices and
whole chillis for about 1 minute on each side or until the pineapple and chilli are caramelized but not
burnt. Transfer to a plate. Cool slightly.
3. Meanwhile, add prawn skewers to grill plate. Cook, turning for 2-3 minutes or until opaque Transfer to a
plate. Coarsely chop pineapple and chillis and place in a bowl. Add spring onion, coriander, mint, oil,
lime juice and rind. Season with fish sauce and a pinch of brown sugar, to taste.
4. Serve prawns with the pineapple salsa, garnish with bean shoots and coriander sprigs.
Tip 1: Pricking the chillies with a fork before grilling allows for the heat of the barbecue to penetrate the chilli evenly.
Tip 2: Substitute Woolworths Select peanut oil for Woolworths Select rice bran oil.
Tip 3: You can substitute prawns for Woolworths chicken sausages in this recipe.
Tomatillo Cilantro Shrimp : Tomatillo Cilantro Shrimp Recipe: Saute Garlic
Add flavor to a tomatillo cilantro shrimp recipe by sauteing the shrimp in butter. Learn to prepare shrimp for a tomatillo cilantro shrimp recipe with tips from a professional chef in this free video about spicy shrimp recipes.
Expert: Sven Robinson
Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish.
Filmmaker: Christian Munoz-Donoso