Roasted Shrimp With Homemade Cocktail Sauce Recipes

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.

COCKTAIL SAUCE FOR SHRIMP

Steps:

• In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

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.
• 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.

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.

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.

ROAST SHRIMP WITH COCKTAIL SAUCE (BAREFOOT CONTESSA)

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 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.