Roasted Garlic Shrimp Cocktail 

serves 4-6


For the Shrimp

2 pounds colossal shrimp (21-25 count), shells peeled, deveined, and tails left on

2 cloves garlic, finely minced

2 Tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


For the Cocktail Sauce

1/2 cup tomato ketchup

1/2 cup Heinz chili sauce

1 small shallot, finely minced

3 Tablespoons prepared horseradish

1 Tablespoon freshly squeezed lemon juice, more if needed

1/2 teaspoon Worcestershire sauce

2 Tablespoon chopped fresh flat-leaf parsley

Kosher salt to taste

Tabasco to taste


For the Shrimp

Preheat the oven to 450° F.  In a large bowl, toss the shrimp with the garlic, oil, salt, and pepper.  Spread the shrimp in a single layer on a large rimmed baking sheet.  Roast for 3 minutes, turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2-4 minutes.  Transfer the shrimp to a shallow dish; allow to cool slightly.  Partially cover the shrimp and refrigerate until well chilled, about 1-2 hours.


For the Sauce

In a medium bowl, combine the ketchup, chili sauce, shallot, horseradish, lemon juice, Worcestershire sauce, and parsley.  Season with a pinch of salt and Tabasco to taste.  Cover and chill until ready to use.  Sauce will keep for up to a week in the refrigerator.  When ready to serve, taste for seasoning, adding more lemon juice if needed.


Transfer the chilled shrimp to a serving platter and serve with the prepared sauce.  Enjoy!


Printed from thegalleygourmet.net