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1 pound of shrimp (16-20 count), cleaned and peeled
4-5 tomatillos, husked and rinsed
1 small onion, peeled and finely chopped
1 small bunch of cilantro, washed and chopped, reserve a few leaves for garnish
2-3 scallions, washed and chopped, reserve a few rings for garnish
2-3 green peppers, jalapeño, serrano, etc. seeded and sliced into rings
2 medium limes
1 avocado, pitted and diced
5-6 radishes, washed and sliced into batons
1 small jicama, peeled and sliced into batons
Optional, fresh poached cockles
Optional, fresh poached mussels
Optional, cooked lump crab meat
Optional, raw oysters
For serving, tortilla chips
Boil 2 quarts of water with 2 teaspoons of salt and 1 tablespoon of Shabazi N38. Reduce the heat to a simmer and allow to simmer for 5 minutes. Poach the shrimp, stirring gently, for about 60 seconds (just until pink), then remove them to an ice bath. If you prefer firmer shrimp you can poach a bit longer just be careful not to overcook them. Any of the optional additional seafood can be poached in the same liquid, err on the side of underdone.
Either blend or chop the tomatillos (this depends on if you want a more chunky or saucy result), then mix in the onion, cilantro, scallion, peppers, the juice of 1 to 1 1/2 limes, and Primonition hot sauce. Taste and adjust seasoning with hot sauce, salt, and lime juice, it should be bright and noticeably tart, with a bit of heat.
In a large bowl make a layer of shrimp, reserving a few for the top. gently fold the avocado into the green sauce and add it over the shrimp.
If you're adding any other seafood either nestle them into the sauce (in the case of raw ingredients like oysters or chopped ones like crab meat), or add them on top along with the radish and jicama batons if they are in shell.
Add a few lime wedges for squeezing, the remaining shrimp, the reserved cilantro leaves and scallions, and optionally an additional dusting of Shabazi.
Serve with corn chips, small forks and plates, and more Primonition hot sauce.
• Flavor Boost:
- For a deeper seafood flavor, reduce the poaching stock by two-thirds, strain out any grit that settles, then chill. Add some of this to the salsa verde that you make, reducing the salt you add accordingly.
• Vegetarian or don't eat seafood? You can omit those ingredients and instead add: some additional avocado cut in thin slices, carrots marinated in Shabazi and/or Cataluña N22, citrus supremes dusted with Shabazi, onions Monégasque, and/or toasted pepitas. You can even add some finely diced radish and jicama for a chunkier texture to the sauce.
• You can use Avocado Zhug as a base and add chopped tomatillos. It's a great shortcut if you have some on hand and offers a slightly different flavor profile. In a pinch a good quality jarred salsa verde works great too as a sub for the tomatillo, onion, and cilantro.
• The green sauce is a fun base for a refreshing alternative to a Bloody Mary. Stay tuned!
Food images and recipe © Christian Leue
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