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Roasted Shrimp Cocktail


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Roasted Shrimp Cocktail





24 medium (26/30 count) shrimp, peeled, with tails on and deveined
2 tablespoons olive oil
2 tablespoons plus 2 teaspoons fresh lemon juice, divided
¼ teaspoon salt
½ cup ketchup
2 tablespoons mayonnaise
1 teaspoon prepared grated horseradish
¼ teaspoon ground chipotle pepper
Garnish: ground chipotle pepper, parsley leaves


• Preheat oven to 400°. 

• Line a baking sheet with parchment paper. Set aside.

In a medium bowl, toss shrimp with olive oil and 2 tablespoons lemonjuice. Place on prepared baking sheetin a single layer. Sprinkle with salt. 

• Bake until shrimp are pink and firm to the touch, approximately 5 minutes. 

• Cover, and refrigerate until well chilled, at least 4 hours and up to 8 hours. 

• In a small bowl, combine ketchup, mayonnaise, horseradish, chipotle pepper, and remaining 2 teaspoons lemon juice, whisking well. 

• Cover, and refrigerate until well chilled, at least 4 hours and up to 1 day.

• Fill 8 mini flared glasses with cocktail sauce.

• Garnish with chipotle pepper and parsley leaves, if desired. Place 3 shrimp on the edge of each glass. (Cut a small slit in the underside of shrimp, if necessary, to balance.) 

• Serve immediately.




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