Shrimp-Tomatillo Cocktail

• จำนวนที่เสิร์ฟ: 6 servings
• เวลารวม: 1 hour 50 minutes

ส่วนผสม

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 182
• ไขมันทั้งหมด: 9g
• ไขมันอิ่มตัว: 1g
• คอเลสเตอรอล: 95mg
• โซเดียม: 547mg
• คาร์โบไฮเดรตทั้งหมด: 16g
• ใยอาหาร: 4g
• น้ำตาลทั้งหมด: 8g
• โปรตีน: 12g