Roasted Garlic Shrimp
Roasted Garlic Shrimp is one of my favorite appetizers to make for a dinner party. So quick to prepare at home or easy enough to transport to a friend’s house. My version was inspired by an Ina Garten recipe, with a few of my own additions. Make them and watch them disappear!
When we have a dinner party, I try to do as much ahead of time as possible. I also try to plan a menu that will free up my time so I’m not running around the kitchen like a crazy person, breaking a sweat. Entertaining should be fun and relaxing, not stressful. I find that 16/20 size shrimp work well for this dish. What that means is that you will get approximately 16-20 shrimp per pound. The smaller the shrimp, the more you will get per pound and for larger, you will get less. Like Goldilocks, I find this size is just right! This Roasted Garlic Shrimp appetizer is definitely an elevated version, it takes it up a notch from your average shrimp cocktail. The homemade cocktail sauce is super easy and I have literally had people ask me if I would bottle it. Store bought just doesn’t compete for this sauce. Presenting it on a nice platter, with a sprinkle of fresh lemon zest, thyme leaves and garnish of thyme sprigs around the plate always makes a beautiful, elegant presentation.
Roasted Garlic Shrimp
Roasted Garlic Shrimp is one of my favorite appetizers to make for a dinner party. So quick to prepare at home or easy enough to transport to a friend's house. My version was inspired by an Ina Garten recipe, with some of my own additions. Make them and watch them disappear!
Servings: 6 people
- 2 lbs. Shrimp 16/20 size
- 1 Tablespoon EVOO
- 3 Garlic Cloves minced
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon pepper
- 1 Lemon zested first
- 1/4 cup Chili Sauce Heinz recommended
- 1/4 cup Ketchup Heinz recommended
- 1-1/2 Tablespoons Horseradish
- 2 teaspoons Lemon Juice
- 1/4 teaspoon Worcestershire
- 1/4 teaspoon Tobasco Sauce
- 6 Fresh Thyme Sprigs
- Preheat oven to 400F. Clean, devein shrimp, leave the tails on for presentation and easy pick up and pat completely dry. Toss in a bowl with EVOO, minced fresh garlic, salt and pepper. Stir to combine. Lay them flat in a single layer on a baking sheet and roast them on an upper rack in the oven for 8 minutes until just pink and no longer translucent.
- Meanwhile, prepare the cocktail sauce. Combine Chili Sauce, Ketchup, Horseradish, 2 tsp. lemon sauce and and Worcestershire.
- To serve, place shrimp on a large platter, give it a squeeze of half a lemon and sprinkle with 1 tsp. fresh thyme and 1 tsp. lemon zest.