Elevating Everyday Recipes from my Kitchen to yours
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!
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.