Shrimp Appetizer + Apple Salad – Bobby Flay Recipes

Shrimp with Tomatillo-Horseradish Cocktail Sauce + Apple Salad with Pomegranate Vinaigrette recipes are here! Prepare, Eat & Share!

Shrimp Cocktail & Apple Salad

Bobby Flay Recipes

The next two recipes from our Cooking with Bobby Flay event are the Shrimp Appetizer + Apple Salad. These recipes feature big flavors with unique twists on classic fare. Remember, you can put your own signature touch on any recipe. This approach isn’t just for celebrity chefs like Bobby Flay. It’s for anyone with a little imagination and some willingness to experiment. 

Shrimp with Tomatillo-Horseradish Cocktail Sauce

Check out this link if you are new to tomatillos. These Mexican husk tomatoes are easy to find in most larger grocery stores. Unlike a traditional tomato, they are covered by an outer papery husk. Once removed, you find a hard, tart vegetable. In this recipe, the tomatillos are first roasted with onions, garlic and jalapenos. Then they’re run through a food processor to form a cocktail sauce consistency. After that, the flavor is boosted with horseradish and other seasonings. I would also recommend serving tortilla chips with this tasty cocktail sauce.

Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette

Initially you need to do a little chopping. After that, this is a very easy recipe to throw together. The apples provide a great balance of crunch and sweetness in this salad. Granny Smith & Pink Lady apples also provide a nice color combination. However, salty blue cheese and toasted walnuts, are the real treats. They are also a perfect complement to the apples.  Next, throw in some baby spinach and thinly sliced Belgian endive. Finally, you toss everything with a yummy vinaigrette made with pomegranate molasses (see recipe for finding this ingredient.) This crunchy salad would be a great choice any time of the year.

Shrimp with Tomatillo-Horseradish Cocktail Sauce + Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette

4 from 1 vote

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Servings: 8 Shrimp Appetizer serves 4 / Apple Salad serves 6-8

Ingredients

Shrimp with Tomatillo-Horseradish Cocktail Sauce

• 10 to matillos husked and washed
• 1 medium red onion coarsely chopped
• 3 cloves garlic
• 2 jalepenos
• 3 tbsp. canola oil
• kosher salt and freshly ground black pepper
• 1/2 c. fresh packed spinach leaves
• 3 tbsp. rice vinegar
• 1/4 c. prepared horseradish drained
• 1/4 c. chopped cilantro
• 1 tbsp. honey
• 20 shrimp peeled, deveined and poached

Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette

Pomegranate Vinaigrette

• 3 tbsp. pomegranate molasses Sue used a brand called Sultan which she found at Byerly’s
• 2 tbsp. red wine vinegar
• 1 heaping tbsp. Dijon mustard
• 1 tbsp. honey or more to taste
• salt and freshly ground black pepper
• 2/3 c. extra virgin olive oil

Salad

• 4 apples Granny Smith, Pink Lady, Gala, Fuji or any combination of all, skin left on, core removed and cut into 1/2 inch dice.
• 2 oz. baby spinach
• 2 large heads Belgian endive thinly sliced crosswise
• 1 1/2 c. toasted coarsely chopped walnuts
• 3/4 lb. blue cheese Matag, crumbled
• Pomegranate Vinaigrette recipe include
• salt and freshly ground black pepper

Instructions

Shrimp with Tomatillo-Horseradish Cocktail Sauce

• Preheat oven to 375 degrees. Place tomatillos, onion, garlic and jalepenos in a medium roasting pan, toss with oil and season with salt and pepper. Roast, stirring occasionally, until the vegetables are soft (about 25 to 35 minutes.)
• Transfer the contents of the roasting pan (including any pan juices) to a food processor. Add the vinegar, horseradish, cilantro, spinach and honey and pulse until smooth. Season with salt pepper.
• Scrape into a bowl, cover and refrigerate for at least 1 hour and up to 8 hours before serving. Bring to room temperature before serving alongside of poached shrimp.

Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette

Pomegranate Vinaigrette

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in olive oil until emulsified. Another (easier) option is to put all ingredients into a jar and shake until combined. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days. Bring to room temperature before using.

Salad

• Combine apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper, to taste.

Notes

Adapted from Bobby Flay Shrimp with Tomatillo-Horseradish Cocktail Sauce and Bar Americain Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette recipes.