Say hello to your new signature cocktail sauce recipe. When serving the classic combination—shrimp and cocktail sauce—as finger food, forget the bottled stuff. This from-scratch version amounts to little more work than chopping shallot, ginger, and garlic, and heating those ingredients, along with a few more (tomato paste, mustard seeds, and so on) in a saucepan. You’ll transfer the dip to a bowl and let it chill for a while pre-party, before serving the spicy, flavorful sauce alongside cooked, cold shrimp. Guests tend to expect store-bought sauce, so this easy, rich dip will blow them away. (Maybe double the recipe?)
2 tablespoons olive oil
1 small shallot, finely chopped
1 tablespoon mustard seeds
1 teaspoon finely chopped fresh ginger (from a ½-inch piece)
1 clove garlic, finely chopped
kosher salt and black pepper
⅓ cup tomato paste
¼ teaspoon ground cumin
1 teaspoon sugar
2 tablespoons chopped fresh cilantro
1½ pounds cooked peeled and deveined large shrimp
Sat fat 1g
How to Make It
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.
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