Time: 1 hour 50 min.
Complexity: easily
Servings: 6

Served in shot glasses filled with a tart and spicy tomatillo sauce, the shrimp make a great appetizer for barbecue parties or pool parties. To ensure the shrimp are crispy and well-chilled, cook them ahead of time and refrigerate until serving.

Ingredients:

Shrimps

• 1 tbsp. coriander seeds
• 2 tsp black peppercorns
• 2 lemons, cut into quarters
• 450 g large shrimp, peeled and deveined

Sauce

• 12 tomatillos, peeled and washed
• 1 large red onion, coarsely chopped
• 3 cloves of garlic
• 2 jalapeño peppers
• 3 tbsp. l. rapeseed oil (canola)
• 2 cups fresh spinach
• 3 tbsp. l. rice vinegar
• 1/4 cup horseradish
• 1/4 cup chopped fresh cilantro
• 1 tbsp. honey

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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shrimps, ground cherries, spinach, chili pepper, rice vinegar, honey, black peppercorns, coriander

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Preparation:

Step 1
• Shrimps:
  
  Combine 8 cups of cold water, 2 tablespoons of salt, coriander, and peppercorns in a large saucepan. Squeeze in the lemon juice and add the lemon wedges. Simmer for 5 minutes, then remove from heat, add the shrimp, cover, and set aside for about 15 minutes. Transfer the shrimp to a bowl; cover and refrigerate for at least 1 hour.
Step 2
• Meanwhile, prepare the sauce.:
  
  Preheat oven to 350°F (175°C). Place the tomatillos, onion, garlic, and jalapeño in a baking dish. Drizzle with canola oil and season with salt and pepper. Bake until the vegetables are tender, stirring occasionally, for 25–35 minutes.
Step 3
• Cook the spinach in a pan of boiling water for about 1 minute. Drain, squeeze the spinach dry, and transfer to a food processor. Add the roasted vegetables, vinegar, horseradish, cilantro, and honey.
Step 4
• Blend until smooth; season with salt and pepper to taste. Transfer to a bowl, cover, and refrigerate for at least 1 hour. Bring to room temperature 15 minutes before serving. If desired, serve the sauce and shrimp in shot glasses.

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