You can add this recipe to your Game Day repertoire, or simply use it as a cool, quick evening dinner recipe.
The fresh tomatoes are the bomb in this recipe – you can use regular or cherry. A little saute, a little pulse of the food processor, and you have the perfect accompaniment to either boiled or grilled shrimp.
If you would like to “fancy it up”, you can create individual appetizers on a slice of sour dough.
I really like the sriracha and chili sauce in this recipe: both add just the right amount of depth of flavor and spice. Feel free to experiment according to your tastes! EnJOY
Fresh Tomato Shrimp Cocktail
Cocktail with a spicy twist
Ingredients
- 1 tbsp EVOO
- 3 tbsp Sriracha (Diamondback Texafied)
- 1 tsp comino
- 2 tsp sweet chili sauce
- 1 tbsp chopped garlic
- 1.5 tbsp red wine vinegar
- 3 cups cherry Tomatoes
- 1 tsp Worcestershire
- 1 tbsp lemon zest
- 2 tbsp chopped fresh parsley
Instructions
- Heat oil in a small skillet over medium. Add garlic and saute. Add sriracha, comino, and sweet chili sauce.
- Place cherry tomatoes in a food processor or blender. Chop or blend for a few seconds. Add worcestershire, lemon zest, and chopped fresh parsley. Blend again by pulsing. Add sautéed ingredients and blend.
- Serve with boiled or grilled shrimp and sliced baguette.