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
salt
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!
