Shrimp Cocktail with Spicy Raspberry Sauce
|Menu Part||Appetizer/Small Plate|
Chef James Pitzer
Pureed frozen raspberries, horseradish and cayenne pepper give this shrimp cocktail sauce a sweet-spicy flavor profile and a point of differentiation. Try it for Valentine’s Day, an Oscar-watch party or other occasions that call for a classically elegant starter.
1½ cups pureed frozen raspberries
¼ cup tomato paste
1 lemon, zested and juiced
¼ cup granulated sugar
3 tbsp. grated fresh horseradish
1 tbsp. Worcestershire sauce
1 tsp. sherry vinegar
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground cayenne pepper
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
1½ lb. large shrimp, cooked
1. For cocktail sauce, combine all ingredients except shrimp in a medium saucepan; stir to blend ingredients. Place over medium heat and bring to a boil.
2. Reduce heat to low. Simmer sauce about 10 minutes until it reaches desired consistency, stirring occasionally to keep from sticking to bottom or sides of pan.
4. Remove sauce from heat and allow to cool. Place in covered container and refrigerate.
6. To serve, spoon 2 tablespoons sauce into small dish; surround with shrimp.
Photograph courtesy of Washington Red Raspberry Commission