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Joined: Jan 2006
here's our favorite, Roxanne - I'll even throw in my favorite way of doing shrimp for either hot or cold service - in case you want to try a different way.
GARLIC ROASTED SHRIMP COCKTAIL
oven to 450°. On a heavy baking sheet mix together -
(for ~1 1/2 lbs. shrimp)
3 cloves garlic, minced
2 T. EVO
Kosher salt & cracked black pepper
Add the peeled, but tails left on, shrimp to the b. sheet and toss together with the garlic mixture. Spread out in a single layer.
Roast for 3 min, turn shrimp over & continue roasting till the shrimp are opaque and firm, another 2-4 min.
Transfer shrimp to a shallow dish, cover partially & refrigerate. When the shrimp are chilled, eat those suckers!! Just remember when you transfer the shrimp, scrape the bottom of the b. sheet and get all the great goop for the shrimp.
I'm bound and determined one of these days to stay out of the shrimp long enuf to cook up some pasta and just scrape all that on top!! It is so good!
Also, if you don't have a favorite cocktail sauce -
1/2 c ketchup
1/2 c chili sauce
1/4 c grated red onion
1/2-1 tsp. finely chopped fresh jalapeno
2-3 T. prepared horseradish
1 T. fresh lemon juice
Kosher salt to taste.
This will keep up to a week...I'm told. Just before serving taste and add more lemon juice and salt if needed.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com