But for summer, we wanted to update this classic companion to chilled shrimp. So we looked to what was seasonal and decided to try a strawberry-based cocktail sauce. It ended up being a perfect pairing. Like the tomatoes in ketchup, strawberries offer a balance of sweet and acidic. Boost the flavour with garlic, ginger and a jalapeno and you have a whole lot of deliciousness.
SHRIMP WITH STRAWBERRY COCKTAIL SAUCE
Start to finish: 30 minutes, plus cooling
1 quart strawberries, hulled and halved
2 cloves garlic, minced
1-inch chunk fresh ginger, thinly sliced
1/2 to 1 jalapeno pepper, halved (remove seeds, if desired)
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1 pound cooked shrimp, shells removed, chilled
In a medium saucepan over medium-high heat, combine the strawberries, garlic, ginger, jalapeno (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.
Nutrition information per serving: 120 calories; 15 calories from fat (13 per cent of total calories); 1.5 g fat (0 g saturated; 0 g trans fats); 115 mg cholesterol; 11 g carbohydrate; 2 g fiber; 6 g sugar; 16 g protein; 270 mg sodium.