Chef notes
In an Asian twist, chef Leah Cohen served shrimp with a Sriracha-spiked cocktail sauce.
Ingredients
Shrimp marinade
- 1 cup packed cilantro leaves, plus stems
- 5 cloves garlic
- 1/2 cup canola oil
- 1 pound peeled and deveined shrimp
- 1 teaspoon salt
Cocktail sauce
- 1 cup sweet chili sauce
- 1/3 cup Sriracha
- 2 teaspoon canned tomato paste
Preparation
For the shrimp:
In a blender combine all the above ingredient (except the shrimp) and blend until smooth. Pour over the shrimp and let it marinade over night.
Using a grill pan, heat up the pan season the shrimp lightly with salt and then cook the shrimp on each side or for approximately 2 minutes each side or until cooked. Immediately placed the shrimp in the refrigerator to cool down.
Blend together the ingredients for the cocktail sauce and serve together with shrimp.
Serve with sweet and spicy cocktail sauce.
