HARISSA SPIKED SHRIMP COCKTAIL

Succulent & elegant, shrimp cocktail is a classic for a reason. Shrimp is an infallable crowd pleaser; sweet, mild and endlessly ver- satile. The only thing that a perfectly poached shrimp likes more than cocktail sauce is cock- tail sauce spiked with Entube’s Harissa! So go ahead, whip up a batch of this delicious twist on an old favorite. We’re sure that even the purists will approve!

Entube. Your new main squeeze. Contact: [email protected] HARISSA SPIKED SHRIMP COCKTAIL WHAT YOU’LL NEED: WHAT YOU’LL DO: 2 lbs of Shrimp (about 30) FOR THE SHRIMP 1 lemon 1 Cut the lemon in half and add it to a large pot of boiling salted water. Kosher salt Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl FOR THE BRINE: of cool water. When the shrimp are cool enough to handle, peel and 1/2 Cup chilli sauce* devein them. Keep cold until ready to serve. 1/2 Cup ketchup 3 Tbsp prepared horseradish FOR THE SAUCE 2 Tbsp fresh lemon juice 2 Combine the chili sauce, ketchup, horseradish, lemon juice, Worcester- 1⁄2 Tsp Worcestershire sauce shire sauce and Entube Harissa. Mix well to combine. 2 Tbsp Entube Harissa (or more to taste) Put your shrimp on a pretty platter and dust with freshly cracked. Nestle Freshly cracked black pepper and 3 lemon wedges to finish in some lemon wedges and a bowl of your beautiful, spicy sauce and watch them disappear! *this may be odd to the uninitiated, but heinz chili sauce gives the recipe its classic, slightly retro base.

GOT A GENIUS ENTUBE RECIPE? SHARE YOUR BEAUTIES ON INSTAGRAM! TAG @ENTUBE FOR A CHANCE TO WIN A FREE CASE OF TUBES! WWW.ENTUBE.LA