For my final recipe of 2018, I am putting a twist on a classic recipe: Shrimp Cocktail. This elegant recipe concludes my #AppyHolidays series on my blog and it just so happens to be perfect for New Years Eve!
Small (Shrimpy) Changes Make A Big Difference
For the most part, the ingredients for classic shrimp cocktail and this Roasted Shrimp Cocktail are the same, however, the preparation method is slightly different. Typically, shrimp for a classic shrimp cocktail are often boiled in water until they are cooked, then are chilled and served on a platter with cocktail sauce. In this recipe, the shrimp are still served chilled, but they have tons more flavour as I roast the shrimp in the oven! This additional step (and a bit of garlic, salt and pepper) adds so much flavour and ensures that the shrimp say nice and succulent and juicy.
As with any recipe, the quality of the ingredients can really make or break the dish. In this Roasted Shrimp Cocktail recipe, I really wanted to focus on the star ingredient– the shrimp– to make sure it was great quality. Typically, Tiger Prawns are used in this recipe as they are wildly available in supermarkets and come both fresh and frozen. These types of shrimp are often farmed in South East Asian countries such as Thailand or the Philippines.
While Tiger Prawns are still tasty, I like to use local shrimps in this recipe, particularly Wild Sidestripe Shrimp. These shrimp are harvested year-round off the coast of B.C. and are sweet, succulent, and are a great local (and sustainable) seafood choice. Wild B.C. Spot Prawns and Wild Pink Shrimp are also great choices as well when they are in season as well.
I hope that you all enjoyed my #AppyHolidays series on my blog this year! I cannot wait to do it again! Let me know in the comments below what your favourite #AppyHolidays recipe was!
I hope that you all have a fantastic New Years Eve and a wonderful 2019! Look forward for some more tasty recipes to come!
Get the Recipe!
Roasted Shrimp Cocktail
For the Roasted Shrimp:
- 1.5 pounds shrimp peeled but with tails on
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
For the Cocktail Sauce:
- 1 cup ketchup
- 1/4 cup prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce optional
- 1 tablespoon lemon juice
- Lemon wedges for garnish
- Italian parsley chopped, for garnish
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
- In a large bowl, add the peeled shrimp, garlic, salt, pepper and olive oil and mix to combine. Spread the shrimp out onto the baking tray in an even layer and so that they are not touching.
- Roast the shrimp in the oven for 3-4 minutes per side. Once the shrimp have turned pink and are cooked through, remove them from the oven and let them cool completely.
- To make the cocktail sauce, combine the ketchup, horseradish, Worcestershire sauce, hot sauce and lemon juice in a small bowl and mix to combine. Taste and adjust the seasoning if you would like by adding more ketchup (for sweetness), more horseradish or hot sauce (for spiciness) or lemon juice (for tartness).
- Place the cocktail sauce in a decorative bowl and place on a large platter. Arrange the cooled shrimp on the platter and garnish with a bit of parsley and lemon wedges. Keep these shrimp chilled in the fridge until you are ready to serve them.
- Note: Do not eat shrimp that has been left out at room temperature for over 2 hours. That will likely not be a problem as these will disappear so fast!