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Shrimp Cocktail with Tomato and Cilantro Oil
- Serves
6
- Difficulty
Easy
Published 2021
Mexican shrimp cocktail tends to be tomato-y and almost soupy. In this variation, I kept the juiciness while shifting the flavor to a vibrant cilantro puree. The shrimp are poached in a couple of cans of Mexican lager. I recommend picking up a six-pack, leaving you with a few extra beers to enjoy alongside the shrimp.
Ingredients
1 cup 40 g 1 cup 240
Method
Bring 2 cups (480 ml) water to a boil in a small saucepan. Place the cilantro stems in the water and turn off the heat. After 30 seconds, drain the stems, then let cool. In a blender, combine the stems, oil, 1 teaspoon salt, and the roughly chopped serrano and puree until smooth. Strain through a fine-mesh sieve. Store the oil in an airtight jar in the refrigerator for up to a week.
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