Roasted Shrimp Cocktail
This modified shrimp cocktail recipe is all about infusing flavor. Traditional shrimp cocktail calls for shrimp to be poached or steamed, which is a bit of a missed opportunity in terms of maximizing flavor. By roasting, not only do our shrimp cook evenly and quickly, but the addition of garlic, Old Bay, and lemon further infuses our shrimp with flavor.
Ingredients
- • 1 lb extra large shrimp, thawed if frozen
- • 2 tbsp olive oil
- • 4 garlic cloves, peeled and minced
- • 1 tbsp Old Bay seasoning
- • 1 lemon, cut into wedges
- • 1 cup ketchup
- • 1 tbsp prepared horseradish
- • 1 tbsp Worcestershire sauce
- • 1 tsp hot sauce
- • ¼ cup parsley leaves or sprigs
- • 2 cups assorted crackers (optional)
Instructions
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1
Divide 1lb of shrimp between 2 Suvie pans. Drizzle the shrimp with 2 tbsp of olive oil and season with 4 minced garlic cloves, 1 tbsp Old Bay, and juice from 1-2 lemon wedges.
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2
Place the pans in the top and bottom zones of your Suvie, input settings, and cook now.
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3
Bottom Zone: Roast at 375°F for 15 minutes
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4
Top Zone: Roast at 375°F for 15 minutes
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5
While the shrimp roast, whisk 1 cup ketchup, 1 tbsp horseradish, 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, and 1 tsp hot sauce together in a medium bowl. Set the sauce aside or refrigerate until ready to serve.
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6
After the cook, remove the pans from your Suvie, and set aside to cool for 15 minutes or until the shrimp are cool enough to handle. Once the shrimp have cooled, remove, and discard the shells. Toss the shrimp in any reserved pan juices, arrange on a plate or platter, and garnish with ¼ cup of parsley leaves. Serve cocktail sauce on the side for dipping and with assorted crackers for snacking.