Baked Not Boiled Shrimp Cocktail With Lemon Sauce Recipes
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.
BAKED NOT BOILED SHRIMP COCKTAIL WITH LEMON SAUCE
Ina Garten has been roasting shrimp for ages and claims that the roasting process adds flavor to the shrimp that the boiling method takes away.I love her recipe, but wanted to add a little something of my own, so I zested a lemon, squeezed the juice, tossed the shrimp in the citrus bath and served the cold shrimp with dipping sauces.
Provided by Linda Dalton @Stripey
Categories Seafood Appetizers
Number Of Ingredients 6
Steps:
- Pre heat oven to 400 degrees. Combine shrimp with olive oil, salt and pepper and place in 9 x 13 inch baking pan. Roast 8 minutes. When shrimp are cooking, zest and squeeze the juice from your lemon.
- When shrimp are done and still hot, toss with the lemon juice and the zest. Let cool and refrigerate.
- Serve with your favorite cocktail/dipping sauce. I like Sambal Okek right out of the jar; good ol' Russian dressing with a dash or two of bottled horseradish; and sweet Thai chili sauce- again right out of the jar. I agree with Ina- there's no reason to boil shrimp ever again.
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