While some mix metaphors, Alisha Randell mixes cuisines. To her, there is something pleasurable in finding an unexpected flavor in a classical dish.
By Alisha Randell
These days there are a multitude of cleaver concoctions based on this classic appetizer. The origins of this dish seem to be a little muddled, but according to this site I ran across while trying to gather more information http://foodtimeline.org/foodlobster.html#cocktail it appears to date back to the early 20th century United States. Traditionally this appetizer consists of cooked peeled shrimp served with a spicy ketchup/catsup or tomato based sauce.
I have chosen a salsa based sauce for our cocktail of tomatillo and grape. For a bit of taste-bud tantalizing we through in some French brandy and Cambodian lemongrass curry spice. Cambodian cuisine has a mixed influence of French and Chinese with their curry dishes showing influences from India. So as you can see we are taking quite a cultural culinary tour with this dish…
Along with our shrimp cocktail I served a cheese filled tortilla roll. For my cheese selection I used Midnight Moon, a firm aged goats milk cheese. This is high on my list of favorite cheeses with a smooth mouth feel, hints of salted caramel and prominent nutty brown butter undertones.
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A Slightly Tipsy Shrimp Cocktail
- Total Time: 50 minutes
- Yield: 4 1x
Description
Grilled shrimp with tomatillo and grape brandied salsa cocktail.
Ingredients
- 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 Tbs (59 ml) French brandy or cognac
- 1 tsp (5 ml) olive oil
- 1/2 Tbs (7.3 ml)Cambodian lemongrass curry seasoning
- 1/2 Tbs (7.3 ml)cumin
- Salt and pepper to taste
- Food processor or blender
- For the shrimp:
- 12 raw colossal shrimp, peeled and veined tail on
- 1 Tbs (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
- For the rolled tortillas:
- 4 large tortillas
- 2 Tbs (29.5 ml)butter
- 1 cup (250 ml)midnight moon cheese, grated
Instructions
- Begin preparing your salsa by roughly chopping all produce and placing in a large food processor. (If using dry chilies, reconstitute in warm water until soft)Reserving a few grapes halved to add to processed salsa, if desired.
- Slowly add liquids while the processor is on, adding more if needed. Add cumin and curry,continuing to blend until fully incorporated. Salt and pepper to taste. Set aside stirring occasionally.
- Heat grill to 375 degrees f ( 190 c).
- Place shrimp in a large bowl along with olive oil, brandy, lime juice, cayenne and salt. Toss until shrimp is coated.
- Alternating between shrimp and shallot, place on skewers.
- Place on grill about 4-5 min each side or until shrimps begin to char slightly and are pink.
- Now prepare your cheese tortilla rolls by buttering one side of each tortilla and place on a sheet of foil. Add 1/4 of cheese to each tortilla and roll.
- Place the foil with the tortilla roll onto grill until browned on each side and cheese has melted.
Notes
If you are unable to obtain the Cambodian lemongrass curry a small amount of dry lemon grass ground, ground ginger, lime zest and a mild chili powder will be close.
- Prep Time: 30 mins
- Cook Time: 20 mins
This is great, I like savory cocktails like this one :) I also love fish, all kinds, and nothing better than delicious shrimps in spicy versions like yours!
Thank you Tamara, glad you enjoyed :)
I love shrimp tipsy or not. Great pictures!
Hi Veronica, shrimp are wonderful especially around grilling season :)
And thank you for the photo compliment :)
Wow! What a great culinary tour in one dish. Alisha I love the fusion of flavors and cuisine packed into this shrimp cocktail. Looks and sounds spectacular!
★★★★★
Thank you my dear…you know I just love fusion foods as well :) I will have to make this for you one day ;)
Wonderful recipe and combination of flavors Alisha..I love your picture..they are truly making me hungry!!
Thank you Sandra :) It’s a very simple appetizer and fun for parties…
Hugs
Tipsy and shrimp…always a good combination. Love this recipe!
Hi Carolyn, thank you so much…tipsy is always a bit fun :)
These have got to be the most incredible shrimp cocktails ever…fabulous and innovative, I love every bit from the salsa to the tortilla. Marvelous!
Hi Lizzy, thank you and glad you enjoyed :)
Adore the name!
Love the photo of the shrimp floating over the sauce.
LL
Hey LL, thank you :)
Great job with your re invention of shrimp Cocktail, It looks so very delicious!
★★★★★
Hey Dennis, thank you so much…just a bit of fun for grilling season :)
YUM! Looks and sounds delish! Spicy! My kinda appetizer!
Thank you, and mine too :)