Shrimp Cocktail with Honeydew Granita

Shrimp Cocktail with Honeydew Granita Recipe

By Tammy Algood Published: August 1, 2016

• Yield: 6 Servings

Ingredients

• 2 tablespoons sugar
• 1 3/4 cups water
• 1 tablespoon wasabi paste or horseradish
• 1 medium honeydew melon seeded, peeled and cut in chunks
• 2 1/3 teaspoons grated fresh ginger
• 1 pound large shrimp cooked, peeled and deveined, with the tail still attached
• 1 tablespoon lime juice
• chopped fresh cilantro for garnish

Instructions

1. In a small saucepan over medium-high heat, bring the sugar and water to a simmer. Reduce heat to medium-low and simmer 3 minutes. Stir in wasabi or horseradish and set aside to cool.
   
2. In a food processor, puree the honeydew and ginger until smooth. Stir in the cooled syrup. Pour into an 11-by-9-inch baking dish. Freeze 45 minutes or until ice crystals form around the edge. Whisk the mixture to break up the ice crystals and freeze 30 minutes. Repeat four times.
   
3. To serve, put scoops of the Honeydew Granita in serving glasses and place the cooked shrimp over the rims. Drizzle with the lime juice and garnish with cilantro. Serve immediately.