Roasted Shrimp Cocktail

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Cold shrimp cocktail is weird. I don’t know if I’m the only one who feels that way, but it’s always how I’ve felt. If a shrimp cocktail is sat in front of me, I’m going to eat, but eating it cold is not as pleasing as eating it warm. It’s even less appetizing if the cocktail sauce isn’t flavorful. This roasted shrimp cocktail defeats both of those issues and is easier to make.

Roasted shrimp cocktail is an excellent appetizer or snack. The cocktail sauce can be made ahead and kept refrigerated for up to 2 weeks. Make enough to have it on hand for all sorts of seafood fare.

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Roasted Shrimp Cocktail

Roasted shrimp cocktail is an excellent appetizer or snack. The cocktail sauce can be made ahead and kept refrigerated for up to 2 weeks. Make enough to have it on hand for all sorts of seafood fare.

Ingredients

Cocktail Sauce

• 1 1/2 c ketchup
• 1/4 c prepared horseradish
• 1 large lemon, juiced
• 3 cloves garlic, freshly minced
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp granulated garlic
• 1 tsp kosher salt
• 1 tsp cracked black pepper

The Shrimp

• 2 lb large shrimp, peeled and deveined
• 1 tbsp extra virgin olive oil
• 1 tbsp FoodLoveTog Young Bae (or Old Bay)
• 2 tsp kosher salt (Only 1 tsp if using Old Bay)
• 1 tsp granulated garlic
• 1/2 tsp cracked black pepper

Instructions

1. Combine all of the ingredients for the cocktail sauce in a medium bowluntil thoroughly combined. Set aside until serving (up to 2 hours) or chill overnight to allow the flavors to marry better.
2. Preheat the oven to 400°.
3. Combine all of the ingredients for the shrimp in a large bowl, and toss until evenly distributed. Arrange the shrimp onto 2 large foil-lined baking sheets, being sure to keep the shrimp from overlapping. Place the baking sheets in the oven and roast shrimp for 10-12 minutes. Shrimp should be opaque and pink. Be careful not to overcook the shrimp.
4. To serve, arrange the shrimp on a platter or plate and set the cocktail sauce on the side for dipping.

Notes:

Storage: Refrigerate any leftover shrimp in an airtight container for up to 1 week. Refrigerate any leftover cocktail sauce in an airtight container for up to two weeks.

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