-Cho-Tokkyu Shrimp Cocktail (Serves: 6)
Recipe from Katie Meehan - The Cider Kitchen http://crispinkatie.blogspot.com
12 oz. Shrimp, fully cooked, tail on
1 Bottle Crispin Cho-Tokkyu Cider
2 Tbs. sugar
3 Tbs. Kosher salt
2+ tsp. prepared horseradish
1/2 c. Chili Sauce (Heinz works great!)
1 tsp. grated lemon zest
1) Swirl and pour the entire bottle of cider into a large container and add sugar and
salt. Stir until dissolved and then add shrimp. Make sure all the shrimp are
covered with the liquid and then put in fridge for 20 -30 min.
2) While the shrimp are resting prepare your sauce. Just combine the horseradish,
lemon zest, and chili sauce and stir well to incorporate. Cover and keep in fridge.
3) When the shrimp are ready; drain, rinse with cold water, pat dry, and let rest on
a paper towel lined sheet pan. (You can make ahead up to this point and keep in
the fridge covered until ready to serve)
4) Heat a grill pan over med-high heat, oil lightly. The grill should be good and hot,
when it's ready throw on your shrimp for just a minute or so per side. Any longer
and they'll get chewy. Transfer to a platter with the sauce and serve immediately.
