Grilled shrimp with roasted tomatillo cocktail sauce

Executive chef John Fisher
Reata on 3rd, Oakdale

Chef John Fisher experimented with tomatillos to create a unique cocktail sauce to accompany grilled shrimp. The result: an appetizer that has quickly become a new favorite among his guests at Reata on 3rd in Oakdale.

Ingredients

1 lb. peeled and deveined shrimp
1/2 cup olive oil
2 tbsp. Cajun seasoning
12 tomatillos
2 shallots, peeled
2 jalapeños, stems removed
1 tsp. salt
1 tsp. pepper
12 oz. spinach
1/2 bunch cilantro
1/4 cup rice wine vinegar
1 1/2 tbsp. horseradish
1/4 cup chili-infused honey, such as Mike’s Hot Honey

Instructions

Preheat oven to 350 degrees and grill to medium-high.

Place shrimp, 1/4 cup of the olive oil and Cajun seasoning in a bowl and let marinate in the refrigerator. Place tomatillos in a large bowl with shallots, jalapeños, remaining 1/4 cup olive oil, salt and pepper. Toss and place on a baking sheet and roast for 7 to 10 minutes or until golden brown and beginning to char. Place mixture in a blender with spinach, cilantro, vinegar, horseradish and honey; puree.

Cook shrimp on hot grill for 3 minutes. Turn and cook for an additional 2 minutes, taking care not to overcook. Small shrimp will cook faster.

Serve shrimp with cocktail sauce as an appetizer. For a meal, add vegetables and cilantro rice.

Serves 3 to 4 as an appetizer