Garlic Roasted Shrimp Cocktail Food

GARLIC HERB ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
• Spread shrimp out in a single layer on a baking sheet.
• Bake for 8-10 minutes.
• While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
• Remove shrimp from the oven, let cool for 2-3 minutes.
• Serve with homemade cocktail sauce.
• Garnish with fresh parsley and lemon wedges.

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

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

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. (I added a little Garlic salt too).
• Roast for 8 to10 minutes, just until pink and firm and cooked through.
• Set aside to cool.

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
• Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
• Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
• Serve immediately.
• The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.