Shrimp Cocktail Goes Green

December 18, 2015 | Posted by Elyse Tirrell

In December, with holiday parties filling up every weekend, I thought it would be a great idea to reintroduce Bobby’s take on the perfect party hors d’oeuvre: shrimp cocktail. Next time you have a craving for this well-loved appetizer, why not mix it up? Trade in the familiar red stuff for some tomatillo-horseradish cocktail sauce, Bobby's addictively zesty take on the classic.

>> watch the video and get the recipe <<

The red cocktail sauce that we all know (and love!) is a blend of ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Bobby's rendition has tangy tomatillos swapped in for ketchup, plus onion and garlic for savory heft and jalapeños and cilantro for some kick. The result, served at Bar Americain alongside poached shrimp, is a super flavorful rendition of the standard.

It is crazy delicious – you and your guests will be dreaming about it for weeks after you serve it. The best part: it’s so simple to make. A little chopping, a little roasting, a little food processing and VOILA! Watch my video for proof, and then try it yourself. It’s an appetizer scene-stealer. Just you wait and see!

Here’s to many festive parties in your future, full of shrimp cocktail with tomatillo-horseradish sauce (and a few drinkable cocktails, too). Happy Holidays!