Shrimp-Tomatillo Cocktail

• 분량: 6 servings
• 총 시간: 1 hour 50 minutes

재료

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

방향

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.

영양 정보

• 칼로리: 182
• 지방 전체: 9g
• 포화 지방: 1g
• 콜레스테롤: 95mg
• 나트륨: 547mg
• 탄수화물 전체: 16g
• 식이섬유: 4g
• 총 당류: 8g
• 단백질: 12g