Shrimp with Tomatillo-Horseradish Cocktail Sauce + Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette
Servings: 8Shrimp Appetizer serves 4 / Apple Salad serves 6-8
Ingredients
Shrimp with Tomatillo-Horseradish Cocktail Sauce
10 tomatilloshusked and washed
1medium red onioncoarsely chopped
3clovesgarlic
2jalepenos
3tbsp.canola oil
kosher salt and freshly ground black pepper
1/2c.fresh packed spinach leaves
3tbsp.rice vinegar
1/4c.prepared horseradishdrained
1/4c.chopped cilantro
1tbsp.honey
20shrimppeeled, deveined and poached
Apple Salad with Walnuts, Blue Cheese & Pomegranate Vinaigrette
Pomegranate Vinaigrette
3tbsp.pomegranate molassesSue used a brand called Sultan which she found at Byerly's
2tbsp.red wine vinegar
1heaping tbsp. Dijon mustard
1tbsp.honeyor more to taste
salt and freshly ground black pepper
2/3c.extra virgin olive oil
Salad
4applesGranny Smith, Pink Lady, Gala, Fuji or any combination of all, skin left on, core removed and cut into 1/2 inch dice.
2oz.baby spinach
2large heads Belgian endivethinly sliced crosswise
1 1/2c.toasted coarsely chopped walnuts
3/4lb.blue cheeseMatag, crumbled
Pomegranate Vinaigretterecipe 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.