Shrimp Cocktail with Blood Orange Sauce

Shrimp Cocktail with Blood Orange Sauce

Ingredients

1 1/2 pounds of shrimp, clean and skins removed
1 onion pealed and quartered
2 Table spoons celery seeds
4 blood orange peeled
1/2 cup raw honey
1/3 cup ketchup
4 table spoons fresh grated horse radish
3 table spoons fresh grated ginger
2 table spoons soy sauce
1 teaspoon siraracha sauce
salt and pepper to taste

Directions

In a large pot filled with water over high heat place the quartered onion, celery seeds and the shrimp skins and bring to a boil. After the water has been rolling for about 4 minutes, drop the shrimp and boil for about 2 minutes and drain and rinse with cold water to stop the cooking. You want the shrimp pink and tender and not over cooked and rubbery. Place cooked shrimp in a bowl and chill until ready to serve.

Place the pealed blood oranges into the food processor and pulse to chop. Next add the balance of the ingredients and then puree. Transfer to a bowl and chill for at least 2 hours.

To plate - place shrimp over the edge of a glass or small bowl, place some green at the bottom, along with a few additional blood orange slices and then spoon sauce over shrimp and enough at the bowl of the bowl for dipping and serve.

Enjoy cooking