It’s hard to pass up a cold shrimp. Or three or four. This “appetizer” is one that can serve you well multiple ways. As suggested, you can make it an elegant cocktail appetizer, nestling the shrimp and sauce in a shot glass to let the red and green colors sparkle for your guests.
Or, you can present the shrimp on a bed of greens, or even rice, and then adorn with the sauce. You then have the main course centerpiece for a lovely brunch or dinner. If you go that main course route, you’ll want to add another pound of shrimp to serve 8.
The shrimp taste, surprisingly, like shrimp. The sauce makes the dish. It’s a great combination of flavors with tomatillo accented with more heat from horseradish yet mellowed with honey. You tongue will be working overtime to figure it all out. That exactly makes for an interesting dish!
The Gulf oil spill is winding down. Those hardy Gulf fishermen are back in their boats. It’s time to put the shrimp back on our tables.
Yield: 6 to 8 Servings
For the Shrimp:
- Kosher salt
- 1 tablespoon coriander seeds
- 2 teaspoons black peppercorns
- 2 lemons, quartered
- 1 pound large shrimp, peeled and deveined
For the Sauce:
- 12 tomatillos, husked and rinsed
- 1 large red onion, coarsely chopped
- 3 cloves garlic
- 2 jalapeño peppers
- 3 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 cups fresh spinach
- 3 tablespoon horseradish, drained
- ¼ cup chopped fresh cilantro
- 1 tablespoon honey
Prepare the shrimp. Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorn 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°F. Place the tomatillos, onion, garlic and jalapeños 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.
Source: Food Network Magazine
I was a good father. I don’t care what anybody says.
Of course, there were issues. I used to work late on my doctoral dissertation, really late. So I was not up to making breakfast for my son and daughter at 7AM. “Do it yourself,” I would say. And they did. Until the day I discovered my 10 year daughter was making strawberry daiquiris for breakfast. In the blender. With rum. There was a heart-to-heart parent-teachers conference where her inability to walk a straight line was discussed.
By then, certain patterns had been established. My son cooked at age 6 and he’s still at it. He was great as a kid. I would ask him for breakfast. That one incident with smoke in the kitchen was not his fault.
And now, with his own family, Michael is the master cook. He’s there every day doing what he loves: working on computers by day and assembling dinner by night. And he owes it all to me.
Michael lives in Austin, a culinary gem of a city. Yes, the cuisine is heavily Tex-Mex, and, yes, the restaurants all vie to outdo each other by adding heat. Michael cruises those hot spots and finds the best recipes. Here’s his take on a mouth popping combo: shrimp, avocado and chipotle.
Shrimp Chips with Avocado Cream and Chipotle Drip
Yield: serve 4
- 1 avocado
- ½ cup sour cream
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- ½ teaspoon salt
Mash or puree the flesh of avocado. Stir in the sour cream, cilantro, lime juice, and salt.
- ½ cup mayonnaise
- 1 canned chipotle pepper in adobe sauce
Puree mayonnaise and chipotle pepper until smooth..
- blue corn tortilla chips
- Peeled, deveined and cooked shrimp
- Cilantro leaves
Cut shrimp in half lengthwise. Place avocado cream and chipotle dip on chips and top with a shrimp and cilantro leaf.
Source: Michael O’Rourke