Roasted Garlic Shrimp Cocktail
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