Curry Shrimp Cocktail

Kravings.Blog's picture

Sep. 27, 2013

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.

Ingredients

Shrimp 2 Pound , peeled, deveined (1 pound each of Tiger Shrimp and White Shrimp)
For the marinade
Ginger garlic paste 2 Tablespoon
Cumin powder 1 Teaspoon
Chilli powder 1 Teaspoon
Turmeric powder 1 Teaspoon
Juice of lemon 1
Salt To Taste
For the cocktail sauce
Oil 1 Tablespoon
Finely chopped green chillies 1 Tablespoon
Cumin powder 1/2 Teaspoon
Mustard seeds 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Tomatoes 4 Large , blanched, peeled, pureed
Ketchup 1 Tablespoon
For the potatoes
Potatoes 4 Medium , peeled, cut into 1/2 inch cubes
For assembling cocktail
Fresh coriander leaves 2 Cup (32 tbs) , chopped finely
Baby spinach leaves 2 Cup (32 tbs) , chopped finely
Mayonnaise/Sour cream 2 Tablespoon
For garnish
Lemon wedges 8 Small

Directions

GETTING READY

To Marinate the Shrimp

1. In a bowl add all the ingredients under marinade. Mix well. Put the cleaned shrimp and mix well till all re well coated. Cover and marinate it overnight in the fridge.

For The Cocktail Sauce

2. In a pan heat oil. Add the green chillies and sauté for a few minutes. Put in the cumin, mustard seeds, pepper and salt to taste. Continue to sauté for a few more minutes.

3. Pour the tomato puree, stir and cook for a few minutes. Add the ketchup and continue to cook till it thickens to desired consistency. Set aside to cool, then refrigerate till used.

MAKING

4. Heat a grill. Put the marinated shrimp on it cook for a few minutes in each side and transfer into a bowl. Let them cool

5. In a pan, heat oil and put the potato cubes. Fry them till browned and crispy. Turn off the heat. Transfer it into a plate to cool.

6. In a bowl put the shrimp, potatoes, coriander leaves and the cocktail sauce. Mix well till combined.

FINALIZING

7. In a serving glass put baby spinach leaves at the bottom. Spread the shrimp mixture. Top it with a dollop of mayonnaise.

SERVING

8. Skewer a shrimp and lemon wedge. Place it across the serving glass and serve fresh and cold.

TIPS

The cocktail sauce can be made up to 1 day in advance and placed in the refrigerator till used.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 270Calories from Fat 68

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 430 mg17.92%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet