Curry Shrimp Cocktail

A spiced twist to an old classic. This Shrimp cocktail is elevated using spiced tiger and white shrimp and is smothered in a homemade tomato cocktail sauce with potatoes, coriander, spinach and served with a lemon wedge. You've never had a shrimp cocktail like this one.

About 700 gms to 1 lb each Tiger and White Shrimp
2 tbsps ginger & garlic     
1 tsp each cumin, chilli and turmeric powder
Juice of a lemon                                                                                    

2 large tomatoes  about 500 - 700 gms
1 tbsp chopped green chillies
1 tbsp ketchup     
1/2 tsp each pepper, mustard seeds,
cumin powder and salt
2 cups baby spinach
2 cups coriander                                                                           
2 tbsps mayonnaise     
Lemon wedges                                                                                    
4 medium potatoes

Marinate the Tiger and White Shrimp overnight and cook them for a few minutes on each side on a hot grill. You can also shallow fry this.

Fry the cubed potatoes and keep aside.

Boil the tomatoes till the skins split and come right off. When the tomatoes are cooled, remove any remainder of the skins and puree in a blender. To a hot pan, add some oil, chopped green chillies, pepper, mustard seeds, cumin powder and salt. Mix well and allow to cook for a few mins. Add the ketchup and leave overnight to chill.

In a bowl, mix the potatoes, white shrimp with the tomato cocktail sauce mixture. Add the corriander and incorporate well.

In a margarita or martini glass(or any glass you prefer), add some chopped baby spinach to the bottom, spoon over some of the shrimp cocktail. Finish with a dollop of mayonnaise and a skewer with a tiger shrimp and lemon wedge. Cheers!

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