We are addicted to this homemade hotsauce, the key component for this chilled shrimp appetizer. Serve with Olive oil crackers at your next dinner party. Slideshow: More Shrimp Appetizer Recipes 

May 2018


Credit: Abby Hocking

Recipe Summary test

40 mins
1 hr 20 mins


Hot Sauce


Make the hot sauce
  • Heat canola oil in a large skillet over medium until shimmering. Add onion and cook, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add cumin, 1 teaspoon coriander, fennel, and 1/2 teaspoon peppercorns, and cook, stirring, until fragrant, about 3 minutes. Let cool completely.

  • Combine onion mixture, roasted red peppers, cilantro, and chipotle in a blender, and puree until very smooth. Tranfer hot sauce to a bowl and season with salt.

Make the shrimp
  • Place an 8-inch square of cheesecloth on a work surface. Place garlic, jalapeño, 2 tablespoons coriander, and 2 teaspoons peppercorns on cheesecloth. Gather cheesecloth into a bundle, and secure sachet with kitchen twine.

  • Combine shrimp, sachet, and 6 cups water in a large saucepan. Add 3 tablespoons salt and bring just to a simmer over medium-high. Reduce heat to low, and poach shrimp until just cooked through, about 5 minutes. Drain well and spread shrimp on a plate. Refrigerate until well chilled. Cut shrimp into 1/4-inch slices.

  • Stir together shrimp, pickles, shallot, 1/4 cup dill, lemon juice, and smoked paprika in a medium bowl; season with salt. Spread hot sauce on 4 plates, and spoon shrimp salad on top. Garnish with dill sprigs and serve with Olive Oil Crackers.

Make Ahead

The hot sauce can be refrigerated in an airtight container up to 1 week. The shrimp salad can be refrigerated overnight. Stir in dill before serving.