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Spicy Orange-Balsamic Shrimp Cocktail

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Serves 4

In this modern spin on a beloved classic, traditional tomato-horseradish cocktail sauce gets a big boost of flavor from fresh oranges, spicy chipotle, and tangy balsamic glaze.

For the shrimp
For the sauce
  • 4 large navel oranges
  • 1 28-oz. can diced tomatoes, preferably san marzano, drained
  • 1-1/2 Tbs. tomato paste
  • 1-1/2 tbs. granulated sugar
  • 1 Tbs. coriander seeds, toasted and crushed
  • 2 tsp. minced canned chipotle in adobo
  • Kosher salt
  • 2 Tbs. unsalted butter
  • 1/2 cup finely chopped sweet onion
  • 2 Tbs. prepared horseradish; more to taste
For serving
  • Balsamic glaze (optional)
Poach the shrimp

In a 4-quart saucepan, combine the wine and Old Bay with 1-1/2 tsp. salt and 1 cup water; bring to a boil. Reduce the heat to low, add the shrimp, and poach until just cooked through, 2 to 3 minutes. Transfer the shrimp to a baking sheet and let cool in a single layer to room temperature. Cover with plastic wrap and refrigerate until ready to serve. Discard the poaching liquid.

Make the sauce

Slice the peels away from the oranges. Working over a bowl, cut the segments free from the membranes, then squeeze the membranes to yield 1/4 cup juice. Coarsely chop 10 of the segments and set aside. In a food processor, combine the remaining orange segments and the orange juice with the tomatoes, tomato paste, sugar, coriander, chipotle, and 1 tsp. salt; purée until smooth.

In a 4-quart saucepan, heat the butter over medium-high heat until the foam subsides. Add the onion and cook, stirring occasionally, until golden brown, about 3 minutes. Add the tomato mixture and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Cool to room temperature. Add the horseradish and refrigerate until cold, at least 2 hours.

Serve

Peel the shrimp, leaving the tails intact. If using the balsamic glaze, generously drizzle it down the inside of four Champagne coupes or martini glasses. Season the sauce with more salt and horseradish to taste. Divide the sauce among the glasses. Garnish with the reserved chopped orange segments, place 4 to 5 shrimp around the rim of each glass, and serve.

Make Ahead Tips

The shrimp may be poached up to 1 day ahead and refrigerated, covered.

The sauce may be made up to 1 day ahead.

nutrition information (per serving):
Calories (kcal): 390, Fat Calories (kcal): 80, Fat (g): 9, Saturated Fat (g): 4, Polyunsaturated Fat (g): 1.5, Monounsaturated Fat (g): 2, Cholesterol (mg): 275, Sodium (mg): 1010, Carbohydrates (g): 38, Fiber (g): 8, Protein (g): 38

Photo: Scott Phillips

The perfect recipe to impress your intrepid friends who braved the Cross-Bronx expressway and two dozen toll booths to be with you. 1. One cup water plus one cup wine didn't seem to be enough liquid to poach the shrimp, so I added more. 2. Also, to avoid dirtying the food processor, I sauteed the onions, threw all the sauce ingredients into the pot, then zapped the sauce with an immersion blender. 3. This makes a LOT of sauce-- I halved the recipe and still ended up with plenty. 4. Would be a nice starter for a fancy party or intimate dinner and my husband loved it, but honestly, my daughter and I preferred the ketchup and horseradish version.

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