Jasmina, Bayside, NY
Serves four
Spicy Fresh Cocktail Sauce
2 tablespoons Steinfeld’s wine kraut juice
2 cups coarsely chopped tomatoes
1 tablespoon minced small red chili pepper
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
½ teaspoon onion powder
¼ teaspoon garlic powder
Juice of ½ lime
1 teaspoon sugar
Combine wine kraut juice and tomatoes in blender. Pulse until chunky. Remove to a bowl and stir in remaining ingredients. Refrigerate until using.
Shrimp Cocktails
Juice of ½ lime plus two limes quartered
Coarse or kosher salt
16 jumbo or extra-large shrimp, peeled (fresh or thawed, if frozen)
½ cup dry white wine
6 peppercorns
1 16-ounce jar Steinfeld’s wine kraut, well drained and coarsely chopped
1 teaspoon sugar
Freshly ground pepper to taste
Fresh cilantro sprigs for garnish
Moisten edges of margarita glasses with lime juice. Dip in salt and shake off excess. Refrigerate until ready to use.
Place shrimp, wine, peppercorns and water to cover in a medium saucepan. Bring to a boil, then reduce heat, cover and simmer until shrimp are pink and barely cooked through. Drain.
Combine wine kraut, sugar, pepper and one tablespoon lime juice. Place one fourth of this mixture in the bottom of each prepared glass. Add one quarter of cocktail sauce to each glass. Arrange shrimp over sauce, with tails leaning over edge of glasses. Garnish with lime wedges and sprigs of cilantro. Serve chilled.
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