When preparing a savory appetizer or main course, roasted shrimp cocktail is a delectable dish that combines the succulent flavors of shrimp with a zesty cocktail sauce. This dish elevates the classic shrimp cocktail experience by roasting the shrimp, resulting in a delightful interplay of textures and flavors. Whether you're hosting a party or simply seeking a special treat, roasted shrimp cocktail is sure to impress your taste buds and leave you craving more.
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ROASTED SHRIMP COCKTAIL
Steps:
- Preheat the oven to 400 degrees F.
- 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 to10 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.
ROASTED SHRIMP COCKTAIL LOUIS
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.
ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- 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 one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.
ROASTED SHRIMP COCKTAIL WITH AIOLI
Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. Though traditionally made with garlic, this aioli replaces it with horseradish. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce. If you like an even edgier sauce, feel free to increase the hot sauce and horseradish to taste. The sauce, which can be made up to 3 days ahead, is also terrific on roasted fish.
Provided by Melissa Clark
Categories quick, appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.
- Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 672 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED SHRIMP COCKTAIL WITH MANGO COCKTAIL SAUCE
Make a lavish first course presentation by serving in individual glass bowls or martini glasses. Roasted shrimp are less soggy than boiled shrimp. Recipe by Diane Rossen Worthington.
Provided by gailanng
Categories Brunch
Time 39m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Place the shrimp on a large baking sheet with sides. In a small bowl, combine the shallot, lemon zest and juice, olive oil and seasoning salt, and mix to combine. Pour over the shrimp and move them around to evenly coat. Make sure the shrimp are arranged in one layer.
- Roast the shrimp for about 8 to 9 minutes, or until they are pink and opaque all the way through. Place in another dish and cool. Refrigerate until serving.
- While the shrimp are cooking, prepare the sauce: In a food processor puree the mango. Combine the remaining ingredients together in the food processor and blend until combined. Taste for seasoning. Place in a small serving bowl and serve with shrimp or crab.
- To serve as an appetizer: place the sauce in a small bowl in the center of a 12-inch platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.
- To serve as a first course: Place a couple of tablespoons of the sauce in the center of a martini glass. Sprinkle the parsley on top of the sauce. Arrange the shrimp on the edge of the glass; figure 4 to 5 shrimp per person. Serve immediately.
- Advance Preparation: The shrimp and sauce can be made up to 1 day ahead, covered and refrigerated.
Nutrition Facts : Calories 258.4, Fat 6, SaturatedFat 0.8, Cholesterol 285.8, Sodium 1761.6, Carbohydrate 16.8, Fiber 2.8, Sugar 9.6, Protein 32.3
ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE
Provided by Amy Thielen
Categories appetizer
Time 3h10m
Yield 8 to 10 appetizer servings
Number Of Ingredients 16
Steps:
- Blot the shrimp dry and place in a medium bowl along with the garlic, a pinch of salt, 1/2 teaspoon black pepper and the olive oil. Refrigerate for a minimum of 2 hours and up to 8 hours.
- For the sauce: Heat the butter in a large nonreactive skillet. Add the onion and 1/4 teaspoon salt and cook over medium heat, stirring often, until coppery brown, 10 to 15 minutes. Add the ground coriander and the thyme, and stir to combine. Add the pureed tomatoes, 1/4 teaspoon black pepper, the bay leaf and the lemon zest. Cook, uncovered, over medium-low heat until the sauce thickens, 10 to 15 minutes. Add the lemon juice, horseradish, cayenne and sugar, and taste for seasoning. Pour the sauce into a small bowl and let cool to room temperature before serving. (You can make the cocktail sauce up to 3 days ahead and keep refrigerated.)
- For the shrimp: Preheat the oven to 425 degrees F. When hot, place a heavy sheet pan in the oven to preheat for a couple of minutes.
- Add the marinated shrimp to the hot pan in a single, well-spaced layer. Roast the shrimp until curled into a "C" shape and pearly-white throughout, about 10 minutes.
- To serve: Arrange the lettuce leaves and the shrimp on separate platters, with the cocktail sauce on the side. Have guests assemble their own wraps: one shrimp per lettuce leaf, with a healthy dollop of cocktail sauce on top.
ROASTED SHRIMP COCKTAIL WITH AIOLI
Steps:
- In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days. 2. Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.
OLD BAY-ROASTED SHRIMP COCKTAIL
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Peel and de-vein the shrimp but leave the tails on. Place the shrimp on a large rimmed baking sheet in a single layer. Drizzle over the olive oil and Old Bay. Season with a little salt and pepper and toss well to coat each shrimp. Bake until the shrimp are pink, firm and cooked through, about 8 to 10 minutes. Serve with good cocktail sauce.
ROASTED SHRIMP COCKTAIL
Steps:
- eel 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 to10 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.
Tips:
- Choose fresh, large shrimp for the best flavor and texture.
- To easily remove the shrimp shells, make a shallow cut along the back of each shrimp and gently pull off the shell.
- If you don't have a steamer basket, you can place the shrimp in a colander set over a pot of boiling water.
- Be careful not to overcook the shrimp, as they will become tough and rubbery.
- For a more flavorful cocktail sauce, add a squeeze of lemon juice, a dash of Worcestershire sauce, and a pinch of cayenne pepper.
- Serve the roasted shrimp cocktail immediately with your favorite sides, such as lemon wedges, cocktail sauce, and crackers.
Conclusion:
Roasted shrimp cocktail is a delicious and easy-to-make appetizer that is perfect for any occasion. With its succulent shrimp, tangy cocktail sauce, and crispy crackers, this classic dish is sure to be a hit with your guests. So next time you're looking for a quick and impressive appetizer, give roasted shrimp cocktail a try. You won't be disappointed!
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