A simple and quick dinner tonight.I tried a new recipe for Shrimp along with a homemade Shrimp Cocktail Sauce. I used the rest of the Shrimp leftover from yesterday. i seasoned with Extra Virgin Olive Oil, Sea Salt, and Ground Black Pepper and then baked them at 400 degrees for 9 minutes. I also made the Cocktail Sauce. I'll post the recipes for the Shrimp and Cocktail Sauce at the end of the post. Along with the Shrimp I had a serving of Ore Ida Crinkle Fries. For a dessert/snack later tonight I'll be having Jennie - O Extreme Turkey Nachos.
Roasted Shrimp
Ingredients:
For the Shrimp:
2 pounds (12 to 15-count) Shrimp
1 tablespoon good Extra Virgin Olive Oil
1/2 teaspoon Smoked Cumin
1/2 teaspoon Sea Salt
1/2 teaspoon freshly Ground Black Pepper
For the Sauce:
1/2 cup Chili Sauce (recommended: Heinz)
1/2 cup Ketchup
3 tablespoons prepared Horseradish
2 teaspoons freshly squeezed Lemon Juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Frank's Red Hot Sauce)
Directions
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.Refrigerate at least 3 hours.
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