My daughter, Amanda, loves shrimp and cocktail sauce! Actually, she loves all kinds of shellfish, cooked in all kinds of ways. It makes me smile to watch her face beam with excitement, every time I make her a shellfish dish she loves. I personally think there is nothing too special about boiled and bland shrimp dipped in store bought cocktail sauce. So, I set out to make her a slightly better version of the bland classic … or so I think.
1/2 cup organic Ketchup
1 tablespoon hot creamy Horseradish
1/2 tablespoon Worcestershire Sauce
1 tablespoon Chili Sauce or Sweet & Sour Sauce
1 tablespoon Lemon Juice
1 teaspoon Salt
6 grinds of Black Pepper
In a bowl, mix all the ingredients together, then set aside in the refrigerator. Now, for the shrimp … If you are making this dish for adults or guests, I highly suggest buying your shrimp with the tail still unpeeled, and instead of the 27 – 30 count, I recommend the 10 – 12 count.
OVEN ROASTED SHRIMP
1 lb uncooked Shrimp 27 – 30 count
2 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Salt
10 grinds Black Pepper
Preheat the oven to 400 degrees Fahrenheit. Rinse and dry the shrimp very well with paper towels. Place them in a bowl. Add the olive oil, salt, and pepper, and combine them. Place the shrimp on a sheet pan; make sure to place them far enough apart for them to roast properly. Roasting them instead of boiling them gives, the otherwise bland shrimp, a much better flavor. Put the sheet pan in the oven for about 10 minutes, or until the shrimp are pink and cooked through. Remove the roasted shrimp and plate them, along with the cocktail sauce, or leave them in the refrigerator, if you prefer them to be cold. I choose to serve them straight from the oven, as my daughter hovers around me like a 12 year old vulture waiting to strike. She wants them the minute they are out of the oven. Since I made them for her, why not? I hope you enjoy them as she did.