Feature: Tart Cherry Habanero
Appetizer:
Appetizer Of Destruction
Shrimp cocktail packs a one two punch with both horseradish and tart cherry habanero!
Yield: 2 servings
Ingredients
Dip
- 1/4 cup plus 1 tablespoon ketchup
- 1/4 cup plus 1 tablespoon sriracha
- 1 tablespoon grated horseradish (fresh)
- 1 teaspoon lemon juice
- 2 teaspoons soy sauce
- 1/4 crushed tart cherry habanero pod
Dip-ables
- 12 shrimp
Directions
- Thaw shrimp in cold water if frozen
- Boil shrimp until their internal temperature reaches 145°F (test them after about 2 minutes)
- Drain cooked shrimp and immediately drop into ice water
- Mix all dip ingredients together
- Serve and enjoy!
Notes
Freshly grated horseradish is a stand-out star ingredient in this dish, so if you can get your hands on a root that you can grate yourself, do it (it’s usually next to the turnips and rutabegas in the grocery store). If you have to use canned or purchased horseradish, taste the dip before adding the lemon juice and omit it if it’s already tangy enough.
We make sriracha with nasty hot The Sweatshop peppers, so if you’re using store bought you might just want to throw at least a Cherry Creaper in there as well!
If you want to jazz up a pre-made shrimp cocktail sauce, just add sriracha, freshly-grated horseradish and tart cherry habanero!
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