Tipsy Shrimp Cocktail with Tomatillo Salsa

A delicious twist on the classic shrimp cocktail, where grilled shrimp meet the fresh flavors of tomatillo, grapes and cilantro, and a zesty kick from Cambodian lemongrass and French Brandy.

Ahh, the mighty shrimp cocktail. A legend when served traditionally, but these days, there are a multitude of clever concoctions based on this classic appetizer. The origins of the dish seem to be a little muddled, but according to sources I found, it appears to date back to the early 20th century in the United States. Traditionally, this appetizer consists of cooked, peeled shrimp served with a spicy ketchup or tomato-based sauce.

For this version, I’ve chosen a salsa-based sauce featuring tomatillo and grape. To tickle your taste buds, I’ve added some French brandy and Cambodian lemongrass curry spice. Cambodian cuisine is influenced by French and Chinese culinary traditions, with their curry dishes showing Indian influences. So, as you can see, this dish takes you on quite a cultural culinary tour – which is probably why it is so dang delicious!

See Also

Perfect Summer Dish – Grilled Cuttlefish

How to Make Tipsy Shrimp Cocktail with Tomatillo Salsa

Prepare the Salsa:

1. Roughly chop the cilantro, tomatillos, garlic, chili peppers, and shallot.
2. In a large food processor, add the chopped produce. If using dry chilies, reconstitute them in warm water until soft.
3. Reserve a few halved grapes to add to the processed salsa if desired.
4. Slowly add the lime juice, brandy, and olive oil while the processor is on, adding more if needed.
5. Add cumin and Cambodian lemongrass curry seasoning, continuing to blend until fully incorporated.
6. Season with salt and pepper to taste. Set aside and stir occasionally.

Prepare the Shrimp:

1. Preheat the grill to 375°F (190°C).
2. In a large bowl, combine the shrimp, olive oil, brandy, lime juice, cayenne, and salt. Toss until shrimp are well coated.
3. Alternate between shrimp and shallot on skewers.
4. Grill for about 4-5 minutes on each side or until the shrimp begin to char slightly and turn pink.

Recipe Notes:

• If you can’t find Cambodian lemongrass curry seasoning, substitute with a mixture of ground lemongrass, ground ginger, lime zest, and mild chili powder.
• Ensure shrimp are fresh and properly deveined for the best texture and flavor.

Tipsy Shrimp Cocktail with Tomatillo Salsa

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5 from 11 reviews

• Author: Alisha Randell
• Total Time: 40 minutes
• Yield: 4 1x

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Description

A delicious twist on the classic shrimp cocktail, where grilled shrimp meet the fresh flavors of tomatillo, grapes and cilantro, and a zesty kick from Cambodian lemongrass and French Brandy.

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Ingredients

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For the salsa:

• 1 bunch fresh cilantro
• 1 small bunch red seedless grapes, halved
• 6 tomatillos, husked and chopped
• 3 cloves garlic, chopped
• 2 red chili peppers, chopped and seeded
• 1 shallot, chopped
• 1 fresh lime, juiced (reserve about 1 tsp for shrimp)
• 4 tbsp (59 ml) French brandy or cognac
• 1 tsp (5 ml) olive oil
• 1/2 tbsp (7.3 ml) Cambodian lemongrass curry seasoning
• 1/2 tbsp (7.3 ml) cumin
• Salt and pepper to taste

For the shrimp:

• 12 raw colossal shrimp, peeled and deveined, tail on
• 1 tbsp (15 ml) olive oil
• Splash of French brandy
• 1 tsp (15 ml) lime juice
• 1–2 pinches cayenne pepper
• Pinch of salt
• 1 shallot
• 4 skewers

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Instructions

Prepare the Salsa:

1. Roughly chop the cilantro, tomatillos, garlic, chili peppers, and shallot.
2. In a large food processor, add the chopped produce. If using dry chilies, reconstitute them in warm water until soft.
3. Reserve a few halved grapes to add to the processed salsa if desired.
4. Slowly add the lime juice, brandy, and olive oil while the processor is on, adding more if needed.
5. Add cumin and Cambodian lemongrass curry seasoning, continuing to blend until fully incorporated.
6. Season with salt and pepper to taste. Set aside and stir occasionally.

Prepare the Shrimp:

1. Preheat the grill to 375°F (190°C).
2. In a large bowl, combine the shrimp, olive oil, brandy, lime juice, cayenne, and salt. Toss until shrimp are well coated.
3. Alternate between shrimp and shallot on skewers.
4. Grill for about 4-5 minutes on each side or until the shrimp begin to char slightly and turn pink.

Notes

• If you can’t find Cambodian lemongrass curry seasoning, substitute with a mixture of ground lemongrass, ground ginger, lime zest, and mild chili powder.
• Ensure shrimp are fresh and properly deveined for the best texture and flavor.

• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer
• Method: Grilling
• Cuisine: Latin American Inspired

Nutrition

• Serving Size: 200g
• Calories: 220
• Sugar: 5g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 130mg