Cóctel de gambas fácil con salsa casera (¡sin kétchup!)

Ingredientes

• 1 cup strained tomatoes, ideally chilled in advance
• 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon coconut aminos (for Paleo/Whole30), tamari sauce or soy sauce (if not needing gluten-free)
• 1 teaspoon hot sauce (I use Louisiana Hot Sauce, which I would consider medium spicy)
• 2 teaspoons dried chives or 1/4 teaspoon onion powder
• 1 teaspoon sea salt
• 1/4 teaspoon pure maple syrup or low carb sweetener to taste (optional, omit for Whole30)
• 20-24 raw jumbo shrimp (about 1.25 pounds), thawed, peeled and deveined with tails left on
• 1 cup cold water for the Instant Pot; 2 cups cold water for the stovetop
• 2 teaspoons sea salt for Instant Pot; 1 tablespoon for the stovetop
• Large bowl of ice water, for an ice bath
• Lemon wedges or slices
• Cucumber spears or slices
• Sprigs of fresh parsley or dill

Preparación

1. 1

   Prepare Cocktail Sauce: In a small bowl, whisk together strained tomatoes, horseradish, lemon juice, coconut aminos (or tamari or soy sauce), hot sauce, dried chives (or onion powder), salt, and maple syrup or low carb sweetener (if using) until combined. Cover and refrigerate until ready to serve.

2. 2

   Instant Pot Method: Pour water into your Instant Pot Pressure Cooker. Add salt and whisk until dissolved. Add the shrimp, spreading them evenly in the pot (some overlap is okay). Secure Instant Pot lid, hit the “Pressure Cook” or “Manual” button, and set the timer for 0 minutes (yes, zero). While the shrimp cooks, prepare an ice bath (a large bowl filled with ice and water). Once the cooking cycle has completed, perform a quick pressure release and open the lid.

3. 3

   Stovetop Method: Combine water and salt in a large saucepan and bring to a rapid boil over high heat. Remove from heat, add the shrimp, cover, and let them cook in the residual heat for about 5 minutes, or until the shrimp are pink and an instant-read thermometer reads 145°F (63°C). While the shrimp cooks, prepare an ice bath (a large bowl filled with ice and water).

4. 4

   Cool in Ice Bath: Use a slotted spoon to promptly transfer the cooked shrimp to the ice bath. Let cool for 10 minutes.

5. 5

   Serve: Remove shrimp from the ice bath, pat dry with paper towels, and serve chilled on a platter or in martini glasses. Serve with the homemade cocktail sauce. Garnish with lemon slices, cucumber spears, or parsley as desired.

6. 6

   Store leftover shrimp cocktail and homemade cocktail sauce in separate airtight containers in the refrigerator, the shrimp for 2-4 days and the cocktail sauce for up to 1 week. Stir cocktail sauce before serving.