Thursday, May 8, 2014

Roasted Shrimp Cocktail… Recipe

Delicious, Low Fat, Low Calorie…... Super Simple!


For the shrimp:

2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/4 teaspoon salt, just eye ball it and shake some!
1/2 teaspoon freshly ground black pepper, ditto above!

For the sauce: ( Let sauce blend overnight for best results)
 If you do not have all of the ingredients, just use ketchup, horseradish and lemon- it will taste fine!

Chopped Celery-3 stalks, diced medium
1/2 cup chili sauce (Heinz)
1/2 cup ketchup (Heinz)
3 tablespoons prepared horseradish
1 Tablespoon  freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce

Fresh Lemon Wedges for Serving, fresh parsley for garnish.  It is pretty if you add a sheet of lettuce to serving glass before you add the sauce.

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on.  Or buy  pre-cleaned but raw-in the freezer section. You can skip this part all together by buying your shrimp already cooked!  

Cover a sheet pan with parchment paper. (Saves Clean-up) Place the shrimp on the sheet pan toss with  olive oil, salt, and pepper. Spread them in 1 layer.

Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool- put in the refrigerator to CHILL.  If you like it super cold, add ice cubes to the container, cover the ice with paper towels and add the shrimp to chill.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce and fresh celery.

Serve with fresh lemon wedges. 

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