Here is a new idea……. Green Tomato Cocktail Sauce!
I was inspired to create this fabulous appetizer while we were on a trip to Hendersonville, North Carolina. It was my husband’s 50th birthday and I planned a fun surprise weekend for him. I created a theme for our trip…… The Amazing 50th Birthday Race!
I had the whole weekend planned out. I made reservations at a lovely Inn in downtown Hendersonville for the weekend….The Inn on Church. I purchased tickets to a play at The Flat Rock Playhouse with dinner at The 3rd Avenue Bistro prior to the play. I planned for us to go hiking in Dupont Forest on Saturday in search of 3 beautiful waterfalls and finally….lunch at the famous Grove Park Inn in Asheville, NC on Sunday. All of the events for the weekend were a complete surprise to Lee until he was given a clue envelope as to what we would be doing next.
We had a blast and I enjoyed watching Lee as he opened each envelope and read the instructions about what was next on the agenda list. A fun time for sure and I sure hope he’ll remember his special 50th birthday weekend for a long time to come.
While having dinner on Friday evening at The 3rd Avenue Bistro…. we ordered an interesting appetizer on the menu…. “Poached Shrimp with Green Tomato Cocktail Sauce.” It was so delicious and such a creative use of green tomatoes. Tart and sweet all at the same time.
I had absolutely no idea of what ingredients the chef used to create his version of this appetizer. I could tell that there was horseradish in the sauce and it tasted a bit sweeter than regular red tomato cocktail sauce. As we were eating I told Lee, “I am definitely going to have to try and make this at home!”
The following weekend I went to work in the kitchen. I looked up red tomato cocktail sauce recipes online to see what ingredients might work well in a green tomato version. First…. I roasted the tomatoes and some Vidalia onion…….
Once the tomatoes and onion were roasted, I put them in my Ninja and added the other ingredients. As always, I did not use any processed, non- nutritional ingredients or refined sugars. It took some testing and tasting, but I think I came up with a flavorful…. alternative sauce for chilled shrimp. It was very close to the dish we were served at The 3rd Avenue Bistro also.
Green tomatoes are definitely a “Southern” thing. Generally, we fry them up and slather them with all sorts of unhealthy sauces. This appetizer is a great way to serve green tomatoes and still stick to your clean diet.
Hope you’ll give this yummy recipe a try. It will be the perfect summer appetizer to serve at your next party with friends! Enjoy
|Chilled Shrimp with Green Tomato Cocktail Sauce|| |
- 2-3 large green tomatoes
- 1 Vidalia onion
- 1 jalapeno, seeded and chopped
- 1-2 Tbsp. of fresh, minced horseradish from the jar (Not prepared horseradish) If using freshly grated you won't need as much.
- 1 Tbsp. of extra virgin olive oil
- Juice of ½ lemon
- 1 tsp. of Worcestershire sauce
- 1-2 Tbsp. of local honey
- 1 tsp. of sea salt (or Real Salt brand)
- ¼ tsp. of cracked black pepper
- Slice the green tomatoes and onion and place on a baking sheet. Lightly drizzle with olive oil and a very light sprinkle of salt.
- Place the baking sheet in a pre-heated oven at 400 for approximately 20 minutes or until tomatoes and onion are softened and turning slightly brown. Use a spatula to turn halfway through cook time.
- Once done, remove the baking sheet from the oven and allow to cool for 15 minutes.
- Place roasted green tomatoes and Vidalia onion into a high speed blender along with the jalapeno and horseradish. Blend for 1 minute on high.
- Add the lemon juice, Worcestershire sauce, honey, olive oil and salt and pepper to the blender. Blend for another 1 minute approximately or until well blended.
- Taste the cocktail sauce and add salt, pepper and honey to taste. (Cocktail sauce should have a slightly sweet taste with the tart tomatoes still coming through)
- Place in the refrigerator to chill.
- Once the cocktail sauce is cool....serve with chilled boiled shrimp.