Spicy Ginger Shrimp Cocktail

Cocktail Sauce:

1/2 c. chili sauce

1/3 c. hot mango chutney

2 T. chopped fresh cilantro

2 tsp. grated peeled fresh ginger

Juice of 1/2 lime


1 1/2 limes

1/2 c. sliced, peeled fresh ginger

Stems from one bunch of cilantro

2 tsp. coriander seeds

1 tsp. cumin seeds

2 tsp. fennel seeds

1 tsp. black peppercorns

2 lbs. large shrimp, ;eeled and deveined (tails intact)

Combine the chili sauce, chutney, cilantro, ginger and lime juice to make the cocktail sauce.  Refrigerate for at least 30 minutes.

Put 2 quarts cold water into a large pot.  Squeeze in the lime juice then add the limes to the pot.  Add the ginger, cilantro stems, coriander, fennel, cumin, and peppercorns.  Bring to a simmer, cover and cook over low heat for 15 minutes.  Add the shrimp, cover and remove from the heat.  Let sit until just cooked through, 6 to 7 minutes.

Drain the shrimp.  Refrigerate immediately.  When thoroughly chilled, serve the shrimp with the cocktail sauce.


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