Roasted Shrimp Cocktail With Homemade Cocktail Sauce Recipes

SHRIMP COCKTAIL RECIPE WITH THE BEST SAUCE

Steps:

• Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large rimmed baking sheet, drizzle with 1 1/2 Tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.
• Bake at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.
• Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.

ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE

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.

RIDICULOUSLY EASY ROASTED SHRIMP COCKTAIL

Steps:

• Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss the shrimp with olive oil, salt, pepper, and the lemon zest. Tumble shrimp onto the baking sheet and spread into one layer. (If you are doubling this recipe, you may need two baking sheets. Try to leave some space between each shrimp).
• Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. Serve with lemon wedges, cocktail sauce, and tartar sauce on the side.

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.

ROASTED SHRIMP COCKTAIL LOUIS

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.

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.