SHRIMP WITH STRAWBERRY
COCKTAIL SAUCE
1 quart strawberries, hulled and halved
2 cloves garlic, minced
1-inch chunk fresh ginger, thinly sliced
½ to 1 jalapeño pepper, halved (remove seeds, if desired)
½ tsp. kosher salt
1 tsp. ground black pepper
2 tbsp. sherry vinegar
1 tbsp. lemon juice
1 tsp. sugar
1 lb. cooked shrimp, shells removed, chilled
In a medium saucepan over medium-high heat, combine the strawberries, garlic, ginger, jalapeño (more or less, depending on your heat tolerance), salt, pepper, vinegar, lemon juice and sugar. Bring to a simmer and cook, stirring frequently, for 20 minutes. Transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until well chilled.
When the cocktail sauce is chilled, divide it between individual serving bowls or glasses and accompany with shrimp.
Makes six servings.
— Alison Ladman
Associated Press