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
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The quest for salsa nirvana continues.
Getcha Some APC BBQ Rubs Here:
In this video we’re making a traditional salsa verde and a salsa roja. Both of these are estilo Monterrey, MX and courtesy of my good friend Ruben “El Borrego” Rios who made these for us during one of our epic bbq classes. Gracias Compadre!
For our salsa verde we’re gonna use seven tomatillos, three green jalapenos, two cloves of garlic, a head of cilantro and 2 tsp APC OG – which is salt pepper and garlic. This is a boiled salsa that is rich in flavor and can be a great base for other recipes like enchiladas suizas or just for topping tacos and your favorite plates.
Now the salsa roja is a little bit different but just as amazing. This recipe calls for seven red jalapeños, five roma tomatoes, two garlic cloves, seven chile de arbol, 2 tsp of APC OG and while blending…2 tablespoons of olive oil. This gives the salsa roja a creamy, smooth texture that is delicious with chips, some loaded ribs or any grilled meats.
Let’s fire it up and make some salsas! Yee hawwww