My aunt JoAnn always has an amazing spread of food out on her table whenever we come over, but it’s especially impressive on Christmas day. This year she didn’t disappoint. Actually I take that back, my dad was angry because my aunt (his sister) decided to get creative with the cocktail sauce and use a recipe found on RealSimple.com, instead of the usual horseradish cocktail sauce. But, sorry dad, this sauce was freaking DELICIOUS, and you’re crazy for not enjoying every amazing bite.
If the sauce wasn’t loaded with FODMAPs, I’d probably make it every day, or at least for every occasion when an appetizer is needed. Nick loved it, and the recipe doesn’t seem too difficult. Plus, it’s unique and really pretty.
Shrimp with Spiced Cocktail Sauce
Hands-on Time: 20 minutes
Total Time: 1 hour, 20 minutes
2 Tbsp. olive oil
1 small shallot, finely chopped
1 Tbsp. mustard seeds
1 tsp. finely chopped fresh ginger (from 1/2-inch piece)
1 glove garlic, finely chopped
Kosher salt and black pepper
1/3 cup tomato paste
1/4 tsp. ground cumin
1 tsp. sugar
2 Tbsp. chopped fresh cilantro (YUM!)
1 1/2 pounds peeled and deveined large shrimp
- Heat the oil in a small saucepan over medium heat. Add the shallot, mustard seeds, ginger, garlic, and 1/4th tsp. each salt and pepper. Cook, stirring occasionally until the shallot is soft, 3 to 5 minutes.
- Add the tomato paste and cumin to the saucepan and cook, stirring, for 1 minute. Add the sugar and 1/2 cup water and stir to combine. Transfer to a small bowl and refrigerate until chilled, at least one hour. Fold in cilantro and serve with shrimp.
Note: This can be made up to two days before serving. Refrigerate, covered, and stir in additional cilantro before serving if making ahead.
**NOTE: This recipe is loaded with FODMAPs,
Am I the only one who gets really excited when there is shrimp cocktail at a party? Seriously, I get giddy. It’s almost embarrassing.