Serves 8
80 min
Shrimp with Spiced Cocktail Sauce
Recipe GLPRec8956bbf5255c
A vibrant, aromatic cocktail sauce infused with mustard seeds, ginger, and cumin, served alongside succulent large shrimp. This dish features a quick-seared sauce base with fresh cilantro and perfectly cooked shrimp, creating an elegant appetizer or light main course with bold, warming spices.
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Ingredients
2 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon mustard seeds
1 teaspoon fresh ginger, finely chopped
1 garlic clove, finely chopped
kosher salt
black pepper
⅓ cup tomato paste
¼ teaspoon ground cumin
1 teaspoon sugar
2 tablespoons fresh cilantro, chopped
1½ pounds cooked peeled and deveined large shrimp
Directions
Prepare all ingredients before cooking. Finely chop the shallot, ginger, and garlic. Measure out the mustard seeds, cumin, tomato paste, and sugar.
Heat olive oil in a small saucepan over medium heat. Once hot, add the chopped shallot and cook for about 2 minutes, stirring occasionally, until softened and fragrant.
Add the mustard seeds to the pan and toast for about 1 minute, stirring frequently, until they become fragrant and begin to pop slightly.
Stir in the chopped ginger and garlic, cooking for about 30 seconds until very fragrant. Season lightly with kosher salt and black pepper.
Add the tomato paste to the pan and stir well to combine with the spice mixture. Cook for about 1 minute, stirring constantly, to deepen the flavors.
Mix in the ground cumin and sugar, stirring for another 30 seconds to incorporate evenly. Taste and adjust seasoning with salt and pepper as desired.
Remove the sauce from heat and stir in the fresh chopped cilantro. Transfer to a serving bowl and let cool to room temperature, about 1 hour.
Serve the cooked shrimp on a platter alongside the spiced cocktail sauce for dipping.
