Shrimp With Spiced Cocktail Sauce

shrimp-spiced-cocktail-sauce
Photo by Jonny Valiant
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 115 calories
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 126 mg
    • Sodium 212 mg
    • Protein 15 g
    • Carbohydrate 4 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 33 mg

Heat the oil in a small saucepan over medium heat. Add the shallot, mustard seeds, ginger, garlic, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes.

Add the tomato paste and cumin to the saucepan and cook, stirring, for 1 minute. Add the sugar and ½ cup water and stir to combine. Transfer to a small bowl and refrigerate until chilled, at least 1 hour. Fold in the cilantro and serve with the shrimp.

 

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 small shallot, finely chopped
  3. Check 1 tablespoon mustard seeds
  4. Check 1 teaspoon finely chopped fresh ginger (from a ½-inch piece)
  5. Check 1 clove garlic, finely chopped
  6. Check kosher salt and black pepper
  7. Check cup tomato paste
  8. Check ¼ teaspoon ground cumin
  9. Check 1 teaspoon sugar
  10. Check 2 tablespoons chopped fresh cilantro
  11. Check pounds cooked peeled and deveined large shrimp

Directions

  1. Heat the oil in a small saucepan over medium heat. Add the shallot, mustard seeds, ginger, garlic, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallot is soft, 3 to 5 minutes.
  2. Add the tomato paste and cumin to the saucepan and cook, stirring, for 1 minute. Add the sugar and ½ cup water and stir to combine. Transfer to a small bowl and refrigerate until chilled, at least 1 hour. Fold in the cilantro and serve with the shrimp.