REC&REV Bobby Flay's shrimp cocktail | Taste of Home Community  
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REC&REV Bobby Flay's shrimp cocktail

Last post Dec 04, 2007 2:16 AM by twinkle30 . 1 replies.


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  • REC&REV Bobby Flay's shrimp cocktail
    This was served at a friend's party yesterday and it was so good. I definately will be making this often. DH doesn't like the regular red seafood cocktail sauce, but he loved this. Now, they didn't make the shrimp the way the recipe called for, they just used thawed shrimp. Have to tell you, it really was good. Hope you all like it.
    Lynn

    Shrimp Cocktail with Tomatillo-Horseradish Sauce
    Recipe courtesy Bobby Flay
    See this recipe on air Thursday Dec. 06 at 11:00 AM ET/PT.
    Show: Boy Meets Grill
    Episode: Holiday Celebration
    2 tablespoons kosher salt
    1 tablespoon coriander seeds
    2 teaspoons whole black peppercorns
    2 lemons, quartered
    1 1/2 pounds large shrimp, peeled and deveined
    Tomatillo-Horseradish Sauce, recipe follows

    Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.

    When shrimp is chilled, serve with dipping sauce.

    Tomatillo-Horseradish Sauce:
    12 tomatillos, husked, washed, and cut in 1/2
    1 large red onion, coarsely chopped
    4 cloves garlic, chopped
    2 jalapeno peppers, chopped
    2 tablespoons canola oil
    Salt and freshly ground pepper
    3 tablespoons white wine vinegar
    2 to 3 tablespoons honey
    1/4 cup prepared horseradish, drained
    1/2 cup chopped cilantro leaves

    Preheat oven to 400 degrees F.

    Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover
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  • RE: REC&REV Bobby Flay's shrimp cocktail
    this sounds very nice - i like horseradish!! twinkle
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