Roasted Shrimp-Who knew?
Actually, Ina. Ina knew. Of course I am talking about the incomparable genius of Ina Garten. A woman you may have heard me mention once or twice. Of course there is a reason that me and so many others are dedicated followers. Her recipes and philosophy in the kitchen are straight forward, simple, and dedicated to making any food taste the best it can be. For example, today’s post is about shrimp cocktail, but I followed Ina’s advice and roasted the shrimp instead of boiling it like most recipes (and grocery store deli counters) do. Small change, but absolutely fantastic. The shrimp itself had such incredible flavor, you could eat it just the way it was. Who needs cocktail sauce?
Well, as it turns out, most people do. Shrimp cocktail may be a bit dated, but it is still a major party favorite. It seems to be one of those things that everyone still serves, and everyone still devours. Me included! My kids ate so much during our recent Christmas party, I had to cut them off lest they make themselves sick! Of course plain shrimp is still extremely delicious and if that is the way you roll, maybe just be a tiny bit adventuress and try a new dipping sauce. But if you really want to take your appetizers up a notch, give roasting a try. You may never go back again! I got the idea for roasting the shrimp from Ina, but I didn’t look up a recipe or anything. I just roasted it like I would anything else. The two sauces were quite spectacular and it was nice to have something acidic and spicy alongside something sweet, cool, and creamy. Both were very good but either on their own would be just fine!
One Year Ago: Honey Buns
Roasted Shrimp Cocktail
When I served this, people kept asking me what I had done to the shrimp. When I told them I just roasted it, they couldn’t believe that I hadn’t marinated it or seasoned it with something special. Leftovers are fantastic cold the next day over a salad. This recipe serves quite a few people so adjust your amount of shrimp accordingly.
3 lbs shrimp, peeled and deveined, tails left on
salt and pepper
Toss shrimp with a drizzle of olive oil and a quick pinch of salt and pepper. Turn gently to coat the shrimp evenly. Place the shrimp on a sheet pan in an even layer and roast in a 400 degree oven for about 10 minutes, or until shrimp is just pink and firm. Be careful not to overcook it! Serve warm or at room temperature.
Bloody Mary Cocktail Sauce
Adapted from Rachel Ray
1 T fresh lemon juice
1 (14 oz) can crushed tomatoes
1 T horseradish
1 T Worcestershire sauce
1 tsp hot sauce
1/2 tsp celery salt, or more to taste
2 T vodka, optional
black pepper to taste
Mix all ingredients together and serve with cooked shrimp. Sauce last up to three days in the fridge. Please note that this tastes fantastic without the vodka!
Tangy Mango Sauce
From Family Circle
1/2 c mango chutney-I like Major Greys brand
1 c plain yogurt, fat free is fine
2 T fresh lime juice
Mix all ingredients in a bowl and serve with cooked shrimp. Sauce will last 2 days in the fridge.