lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, March 17, 2014

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail
I love shrimp cocktail, the more horseradish the better. I think of it as the cheaper version of my most favorite appetizer, oysters on the half shell. I love chilled shellfish and it makes for an easy presentation at a party. I stored the serving dish in the refrigerator prior to the party starting, but it would also be beautifully presented over crushed ice. This platter was actually a wedding gift and is called a shrimp server. And nine years later, I finally used it to serve shrimp. I guess shrimp server is a fancy way to say chip and dip set.  This is Ina Garten's recipe for shrimp cocktail and it really doesn't get any better.
Roasted Shrimp Cocktail

2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

1 cup ketchup
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
dash or two of hot sauce
1 fresh lemon for garnish

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish, lemon juice and hot sauce in a bowl and refrigerate for at least 15 minutes before serving. Salt to taste.

Serve the shrimp with the cocktail sauce and lemon wedges.
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