Shrimp-Tomatillo Cocktail

Name: Shrimp-Tomatillo Cocktail
Yield: Serves 4 to 6
Ingredients: 2 tablespoons kosher salt; 1 tablespoon coriander seeds; 2 teaspoons black peppercorns; 2 lemons, quartered; 1 1/2 pounds large (21 to 24 count) shrimp, peeled and deveined; Tomatillo-Horseradish Sauce (recipe follows); 10 tomatillos, husked and rinsed; 1 medium red onion, coarsely chopped; 3 cloves garlic; 2 jalapeño chiles; 3 tablespoons canola oil; Kosher salt and freshly ground black pepper; 1/2 cup packed fresh spinach leaves; 3 tablespoons rice wine vinegar; 1/4 cup prepared horseradish, drained; 1/4 cup chopped fresh cilantro; 1 tablespoon honey; (makes about 2 cups)

December 14, 2011

Horseradish is the common link between the ketchup-based cocktail sauce you are used to and this, its Bar Americain reincarnation. Tart tomatillos are roasted and blended with garlic, red onion, jalapeños, and cilantro for a sauce indebted to the flavors of the American Southwest. The secret to its bright green hue is the addition of blanched and chopped spinach—the flavor isn’t noticeable, but the color certainly is.

Recipe notes

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