Monday, October 26

Shrimp Cocktail with Honeydew Granita

Google+ Pinterest LinkedIn Tumblr +

Shrimp Cocktail with Honeydew Granita Recipe

By Tammy Algood Published: August 1, 2016

  • Yield: 6 Servings



  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.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

    Leave A Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.