Tuesday, May 27, 2014

Roasted Shrimp Cocktail

These are always a big hit at dinner parties.

SHRIMP, OLIVE OIL, SALT, PEPPER, OLD BAY SEASONING, CHILI SAUCE, KETCHIP, HORSERADISH, LEMON JUICE, WORCESTERSHIRE SAUCE, TABASCO HOT SAUCE

Serves 6-8

For the shrimp:
2 pounds (12-15 count) shrimp
1 Tablespoon good olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Old Bay Seasoning

For the Sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 Tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Or

Thousand Island Dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 Tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper


Directions:
Preheat the oven to 400'.
Peel and devein the shrimp, leaving the tails on.  Place them on a sheet pan with the olive oil, salt, and pepper and a dusting of Old Bay Seasoning and  spread them in 1 layer.  Roast for 8-10 minutes, just until pink and firm and cooked through.  Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce, and hot sauce.  Serve as a dip with the shrimp.
For the dressing, place the mayonnaise, ketchup, caper, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended.  Serve with roasted shrimp.
Recipe slightly adapted from:http://www.barefootcontessa.com

This can be prepared early in the day and refrigerated.