Bobby Flay's Shrimp Cocktail with Tomatillo-Horseradish Sauce | Food Network Specials

Bobby puts his spin on your favorite party app with a spicy tomatillo-horseradish sauce instead of your average cocktail sauce! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2RjQWHf Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Shrimp Cocktail with Tomatillo-Horseradish Sauce RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 2 hr 15 min Prep: 30 min Inactive: 1 hr Cook: 45 min Yield: 6 to 8 servings Ingredients 2 quarts cold water 2 tablespoons kosher salt 1 tablespoon coriander seeds 2 teaspoons whole black peppercorns 2 lemons, quartered 1 1/2 pounds large shrimp, peeled and deveined Tomatillo-Horseradish Sauce, recipe follows Tomatillo-Horseradish Sauce: 12 tomatillos, husked and washed 1 large red onion, coarsely chopped 4 cloves garlic, chopped 2 jalapenos, chopped 2 tablespoons canola oil Salt and freshly ground black pepper 3 tablespoons rice vinegar 1/4 cup prepared horseradish, drained 1/4 cup chopped fresh cilantro leaves Directions Fill a medium saucepan with the cold water; add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Turn the heat off, add the shrimp, cover, and let the shrimp sit in the liquid for 15 minutes, to cook through and absorb the flavor. Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour. Serve shrimp with Tomatillo-Horseradish Sauce for dipping. Tomatillo-Horseradish Sauce: Yield: Approximately 3 cups Preheat oven to 350 degrees F. Place tomatillos, onion, garlic, and jalapeno in a medium roasting pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 20 to 25 minutes. Transfer to a food processor and process until smooth. Add the vinegar, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FromFoodNetworkKitchen #FoodNetwork #ShrimpCocktailwitTomatilloHorseradishSauce Bobby Flay's Shrimp Cocktail with Tomatillo-Horseradish Sauce | Food Network Specials | Food Network https://youtu.be/kYFdg43cvWw