Table Talk » My New Go-To Shrimp Cocktail

Fine Cooking does it again with a scrumptious recipe for shrimp cocktail. Every time I've made this Garlic-Roasted Shrimp Cocktail, it's been gobbled up and I've had requests for the recipe. While it's tempting to start with precooked shrimp for shrimp cocktail, if you do, you'll save some time, but you'll sacrifice taste and texture.

Traditionally, the shrimp for shrimp cocktail are poached. In this version, the shrimp are roasted. To me, it's easier than poaching and produces tastier shrimp. The shrimp are peeled and tossed with some salt, pepper, olive oil, and minced garlic. They are quickly roasted at 450ºF. That's it. The cocktail sauce is spiked with red onion, minced jalepeno, and horseradish.

This is so easy and so delicous. Try it the next time you serve shrimp cocktail.

garlic roasted shrimp cocktail

Garlic Roasted Shrimp Cocktail
adapted from Fine Cooking
Serves 6-8

Cocktail Sauce with Red Onion and Jalapeno:
1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup grated red onion
1 teaspoon finely chopped fresh jalapeno pepper, or more to taste
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice, or more to taste
1/8 teaspoon kosher salt, or more to taste
1/8 teaspoon black pepper
Shrimp:
2 pounds large shrimp, shells peeled, tails left on (I like to use 21-25 count shrimp, not too big, not too small)
3 cloves garlic, finely chopped
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation for the Sauce: Put all sauce ingredients in a bowl and stir to combine. Chill,
covered, until ready to use. This sauce is best made at least a few hours in advance. Just before serving, taste and add more lemon juice, salt, and pepper as needed.

Preparation for the Shrimp: Heat the oven to 450°F. Remove the vein from the shrimp, if
necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread
the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 minutes, stir with a spatula to turn shrimp, and continue roasting until the shrimp are opaque and firm,
another 2 to 4 minutes. Transfer the shrimp to a shallow dish, let cool, the cover and and refrigerate to chill.

Serve chilled shrimp with cocktail sauce.

Posted March 8, 2008 10:35 AM in Recipes

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1 Comment(s)

Cindy Barnard said… (on March 10, 2008 at 14:43 PM #)

This sounds like another good one, Patti.
I think I'll give this a "go" on Easter.
Thank you, as always.


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