Salsa Verde Shrimp Cocktail Recipe • 5★ • 1 hr 10 min
For the Sauce
- 1 pound tomatillos, husks removed
- ½ teaspoon kosher salt (such as Diamond Crystal), more to taste
- 2 cups cilantro leaves and tender stems
- 2 garlic cloves, mashed to a paste with a little salt
- 1 small jalapeño, thickly sliced crosswise
- 1 teaspoon crushed red pepper
- Pinch of ground cayenne
- ½ cup finely diced red onion
- 2 pounds wild shell-on large shrimp (16 to 20 per pound), fresh or frozen and thawed
- 2 teaspoons kosher salt (such as Diamond Crystal)
- ½ teaspoon baking soda
- 2 large bay leaves
- ½ lemon, sliced
- Prepare sauce: Heat the broiler. Put tomatillos on a rimmed tray on the top rack of the oven. Broil until well charred and somewhat softened, about 10 minutes. Remove and let cool.
- Pulse tomatillos in a food processor until blended. Add salt, cilantro, garlic, jalapeño, red pepper and cayenne. Blend once more, until you have a bright green, thickish sauce. Stir in the diced onion by hand. Taste and adjust seasoning. Transfer to a bowl and refrigerate. (Sauce may be prepared 24 hours in advance.)
- Prepare the shrimp: Peel, leaving tails on or off, and de-vein the shrimp, and place in a large bowl. Toss with salt and baking soda. Let sit for 20 minutes, then rinse with cold water and drain.
- To a deep, wide saucepan or skillet, add shrimp, bay leaves and lemon slices. Cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a brisk simmer. Cook until the shrimp have firmed up and turned pink, 2 minutes. Remove shrimp to a baking sheet and spread out to cool. Transfer to a serving platter or two, and chill. Serve with green sauce.
- 1 pound tomatillos, husks removed - ½ teaspoon kosher salt (such as Diamond Crystal), more to taste
- 2 cups cilantro leaves and tender stems - 2 garlic cloves, mashed to a paste with a little salt
- 1 small jalapeño, thickly sliced crosswise - 1 teaspoon crushed red pepper
- Pinch of ground cayenne - ½ cup finely diced red onion
For the Shrimp
- 2 pounds wild shell-on large shrimp (16 to 20 per pound), fresh or frozen and thawed - 2 teaspoons kosher salt (such as Diamond Crystal)
- Step 1. Prepare sauce: Heat the broiler. Put tomatillos on a rimmed tray on the top rack of the oven.
Broil until well charred and somewhat softened, about 10 minutes. - Step 2. Pulse tomatillos in a food processor until blended. Add salt, cilantro, garlic, jalapeño, red pepper and cayenne.
Blend once more, until you have a bright green, thickish sauce. Stir in the diced onion by hand.
Taste and adjust seasoning. Transfer to a bowl and refrigerate. (Sauce may be prepared 24 hours in advance.)
- Step 3. Prepare the shrimp: Peel, leaving tails on or off, and de-vein the shrimp, and place in a large bowl. Toss with salt and baking soda.
Let sit for 20 minutes, then rinse with cold water and drain. - Step 4. To a deep, wide saucepan or skillet, add shrimp, bay leaves and lemon slices.
Cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a brisk simmer.
Cook until the shrimp have firmed up and turned pink, 2 minutes. Remove shrimp to a baking sheet and spread out to cool.
Transfer to a serving platter or two, and chill.
