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    Shrimp-Tomatillo Cocktail

    6 servings

    จำนวนที่เสิร์ฟ

    1 hour 50 minutes

    เวลารวม
    เริ่มทำอาหาร

    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

    ขนาดที่เสิร์ฟ

    -

    แคลอรี่

    182

    ไขมันทั้งหมด

    9g

    ไขมันอิ่มตัว

    1g

    ไขมันไม่อิ่มตัว

    -

    ไขมันทรานส์

    -

    คอเลสเตอรอล

    95mg

    โซเดียม

    547mg

    คาร์โบไฮเดรตทั้งหมด

    16g

    ใยอาหาร

    4g

    น้ำตาลทั้งหมด

    8g

    โปรตีน

    12g

    6 servings

    จำนวนที่เสิร์ฟ

    1 hour 50 minutes

    เวลารวม
    เริ่มทำอาหาร

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    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

    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.