1 lb. Medium or large cooked shrimp; peeled (thawed if purchased frozen)
1/2 c. Good quality olive oil
1/3 c. White balsamic vinegar (or cider vinegar)
1 tbsp. Fresh cilantro; minced finely
2 tsp. Fresh horseradish; grated or minced finely
2 tbsp. Lemon zest
1 tsp. Salt
2 tsp. Freshly ground black pepper
1 tsp. Hot sauce (such as Tapatio, Sriracha or Crystal)
seasonal RECIPES for those who love to EAT
1. Rinse shrimp and pat dry with paper towels. Place shrimp in a large zip-top bag or in a lidded container.
2. In a mixing bowl, whisk together the remaining ingredients until combined well.
3. Add the dressing to the shrimp and toss gently to coat. Seal the container and place the shrimp in the refrigerator. Chill overnight, or up to 24 hours.
4. To serve, divide the shrimp equally among four shallow glass bowls and drizzle lightly with marinade. Garnish with whole cilantro leaves and serve with extra hot sauce. (If the shrimp are tail-on be sure to provide your guests with somewhere to discard the tails!)
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I know what you’re thinking – shrimp cocktail? Boooring. Well, if you have in mind the traditional bland (often overcooked) shrimp dipped in mysterious red “cocktail” sauce, think again. These delicious bites spend several hours in a light dressing of citrus, garlic, horseradish and hot sauce. Served in pretty glass bowls and garnished with a little bit of green, they’re sure to change your mind about that boring old shrimp cocktail!
Prep. Time: 12 to 24 hours
Cook Time: 0 minutes