Roasted Shrimp With Homemade Cocktail Sauce 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.

ROASTED SHRIMP COCKTAIL WITH HOMEMADE COCKTAIL SAUCE

Steps:

• Combine the chili sauce, ketchup, Worcestershire sauce, lemon juice, and horseradish in a bowl. Stir until well-combined.
• Preheat the oven to 400°F.
• Pat the shrimp dry with paper towels to remove any excess water (too much water will cause the shrimp to steam rather than roast).
• In a large bowl, toss the shrimp with the olive oil, salt, and pepper until evenly coated.
• Transfer the shrimp to a large baking sheet. Keep them in a single layer and spread them out as much as possible.
• Roast for 6 to 10 minutes or just until the shrimp is cooked through. The time needed will depend on the size of your shrimp. In my oven, it takes about 7 minutes to cook 26/30-count shrimp. Keep a close eye on them...they cook fast!The shrimp are done when the body turns pink and the tails turn reddish, they curl into a loose C shape, and they are firm and an opaque whitish color. Be careful not to overcook the shrimp, as they can become chewy or rubbery (if they've curled into an O shape, they are likely overcooked).
• Immediately remove the shrimp from the pan to a serving plate. Serve with the cocktail sauce for dipping. If you would like to serve the shrimp chilled, once they have cooled off, cover and place them in the refrigerator along with the cocktail sauce until ready to serve.

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.

SHRIMP COCKTAIL WITH HOMEMADE SAUCE

Steps:

• For the shrimp: In a wide, shallow pan, combine the lemon, peppercorns, bay leaves, wine, and salt. Bring the poaching liquid to a gentle simmer over low heat. Add the shrimp and poach them for 3 to 5 minutes, or until they turn pink. Drain the shrimp and let them cool until they're cool enough to handle.
• Peel the shrimp, leaving the tails on.
• Look for the dark "vein" that runs the length of the shrimp's back. In order to remove it without destroying the shrimp, I recommend laying the shrimp on its side and carefully running a sharp paring knife down its back to make a shallow cut. Use the tip of the knife to extract the exposed vein.
• Refrigerate the shrimp until you're about to serve them.
• Meanwhile, in a medium bowl, whisk together the ketchup, pepper, lemon juice, and horseradish to make the cocktail sauce. Taste the sauce and season with more horseradish if you want to add extra kick. Refrigerate.
• Serve both the shrimp and cocktail sauce very cold.

ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

Steps:

• In a medium bowl, combine the ketchup, horseradish, black pepper, sriracha, garlic and onion powder, season with salt to taste and squeeze in the juice of ½ a lemon.
• Preheat your oven to 425°.
• Next, divide the shrimp among two metal, rimmed baking sheets.
• Drizzle each pan with half a tablespoon of olive oil, season with salt and pepper to taste.
• Roast for 6 to 8 minutes, remove and squeeze with fresh lemon juice.

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE

Steps:

• Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
• Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
• Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

SHRIMP COCKTAIL WITH REMOULADE SAUCE

Steps:

• Prepare a large bowl of ice water; set aside.
• Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
• Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.

(SHRIMP) COCKTAIL SAUCE

Steps:

• Mix all ingredients and chill.
• When ready to serve dip shrimp and enjoy.

SHRIMP WITH WHITE COCKTAIL SAUCE

Steps:

• Combine sour cream, horseradish, chives, lime juice and lime zest; season with salt and pepper to taste.
• Serve with cooked shrimp.

ROASTED SHRIMP COCKTAIL WITH MANGO COCKTAIL SAUCE

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.