Shrimp Parfait

• 2 cups water
• 1 cup shrimp, peeled and deveined
• 2 bay leaves
• 1/2 teaspoon peppercorns
• 1/2 teaspoon fennel seed
• 1/2 cup organic ketchup
• 1/2 cup vidalia onions
• Hot sauce (optional)
• 4-5 tomatillos
• 1 clove garlic, rough chopped
• 1 jalapeno pepper
• Juice from 2 limes
• 1/4 cup cilantro, roughly torn
• Dollop of sour cream, to garnish

1. Add the water, shrimp, bay leaves, peppercorns, and fennel seed to a heavy pot.
2. Poach the shrimp on low heat (make sure the water never reaches a boil) until they just turn pink and opaque.
3. Drain the shrimp and shock them in a bowl of ice water.
4. When theyre nice and chilled, drain them again and rough chop the shrimp into bite size pieces.
5. Divide the chopped shrimp into two equal piles.
6. For Red Sauce: In a bowl mix ketchup, onions, a splash of water, and half the shrimp together.
7. Add a splash of hot sauce if desired.
8. For Green Sauce: Grill the tomatillos and the jalapeno for about 2-3 minutes, turning frequently.
9. You want the tomatillos to get a little soft and squishy.
10. In a food processor, pulse the tomatillos, garlic, and jalapeno together until theyre thoroughly pureed.
11. Add the lime juice and cilantro then blend for another 10 seconds or so.
12. Remove from the processor and add the remaining shrimp.
13. Keep everything nice and chilled until youre ready to assemble the parfaits.
14. When youre ready to serve, simply alternate layers of the green and red cocktails.

water, shrimp, bay leaves, peppercorns, fennel seed, ketchup, vidalia onions, sauce, clove garlic, pepper, cilantro, sour cream

Taken from www.cookstr.com/recipes/shrimp-parfait (may not work)