December 12, 2014
We love the festive red and green of this shrimp cocktail recipe from Bar Americain. Check out this video to see Elyse demonstrate the recipe.
10 tomatillos, husked and washed
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 vinegar
¼ cup prepared horseradish drained
¼ cup chopped cilantro
1 tablespoon honey
20 shrimp, peeled, deveined and poached
1. Preheat the oven to 375º. Place the tomatillos, onion, garlic, and jalapenos in a medium roasting pan, toss with the oil and season with salt and pepper. Roast, stirring occasionally, until the vegetables are soft (about 25 to 35 minutes).
2. Transfer the contents of the roasting pan (including any pan juices) to a food processor. Add the vinegar, horseradish, cilantro, spinach and honey and pulse until smooth. Season with salt and pepper.
3. Scrape into a bowl, cover, and refrigerate for at least 1 hour and up to 8 hours before serving. Bring to room temperature before serving alongside poached shrimp.