I was trying to decide on appetizers to serve to foodie friends tonight, and thought I'd try an updated take on shrimp cocktail. I get a little bored with just cocktail sauce and horseradish, so I figured I'd play around a little bit with the traditional flavors.
Shrimp Cocktail with Horseradish Salsa
- 10-12 shrimp, peeled and deveined
- 1 lime, juiced
- 1 lemon, juiced
- 3 heirloom tomatoes, halved
- 1 onion, halved
- 1 jalapeno, stem end removed
- 2-3 T. fresh horseradish, grated
- 4 garlic cloves
- olive oil
Preheat the oven to 350 degrees.
Put a cooling rack on a cookie sheet. Place the tomato halves, onion halves, jalapeno, and garlic cloves on the cooling rack. Season with salt and pepper and drizzle with olive oil. Roast in the oven for 35-40 minutes.
Put the roasted vegetables in a blender. Squeeze the garlic cloves from their jackets into the blender. Grate the horseradish into the blender. Puree until smooth, adding a bit of olive oil if you need to loosen it up. Season with salt and pepper and set aside.
Bring a small pot of water to a boil. Season with salt. Drop the shrimp in, cooking for 2-3 minutes; just until the shrimp are pink and starting to curl. Transfer them immediately to a bowl of ice water and chill completely.
Add the lime juice to the salsa. Spoon the salsa into a serving glass. Place the chilled shrimp around the edge of the serving glass and squeeze the lemon juice over the shrimp.