I like to serve grilled shrimp to guests as an appetizer in the summer on my patio while they sip a cold beverage. But just because it’s 10 degrees and snowing here in Chicago at the moment, doesn’t mean I can’t enjoy some wonderful shrimp. In the winter months I roast shrimp in the oven by simply tossing it will extra virgin olive oil, salt, and pepper. A squeeze of lemon and some cocktail sauce on the side are the only accompaniment needed on the platter for the delicious shrimp. Most of my readers are hunkered down in their house right now just like me wearing ugg slippers and dreaming about spring break. Maybe you are also trying to ignore the baby upstairs calling for mommy to come get her out of her crib. If you are like me, I suggest buying frozen shrimp from the grocery store and simply thaw the shrimp in the refrigerator overnight. Unless I am at the beach on vacation, I always buy frozen! Here is my super simple roasted shrimp cocktail.
Roasted Shrimp Cocktail:
2 lb. Large, Peeled and Deveined Shrimp- fresh or defrosted (12-15 count)
2 tbsp. extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
1-2 lemons cut into wedges
1 jar cocktail sauce
Directions: Preheat the oven to 400 degrees. Lay the shrimp on a sheet tray drizzle with oil and sprinkle with salt and pepper. Toss to coat. Make sure they are in a single layer. Put in the oven for 10 minutes. Shrimp are cooked with them are a light pink. Let rest. Place shrimp on a platter and squeeze the juice of one lemon wedge over the shrimp. Place the other wedges on the patter for garnish and for your guests to use. Set out a bowl of cocktail sauce on the side for dipping. Serves 6 for an appetizer.
Katie’s Shrimp Tips:
*Make sure your shrimp is patted dry with a paper towel before you place them on the sheet tray. You don’t want them to be wet.
*If I forgot to defrost them overnight, I put the shrimp in a big colander in the sink and let room temperature water from the faucet pour on them for about 15 minutes.
*The count size refers to how many shrimp there are in a pound. Basically you want big shrimp for this recipe, not tiny ones.
*Buy peeled and deveined shrimp. Worth the extra money!
Recipes adapted from Barefoot Contessa Cocktail Hour episode on Food Network