Roasted Shrimp Cocktail

This appetizer recipe was inspired by two of my favorite Food Network stars, Alton Brown and Ina Garten. It was Alton’s idea to brine the shrimp before cooking and Ina’s idea to roast the shrimp cocktail instead of boiling it. The combination worked out great. This is my new favorite appetizer! Wait, don’t I say that every week? The homemade cocktail sauce was created without ketchup, without chili sauce and tastes fresh and natural. Run, don’t walk, to the kitchen and make this for your next get together!

Roasted Shrimp Cocktail (Serves 4):

1 and 1/2 pounds raw shrimp, shell on

1 and 1/2 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

For the brine:

1/4 c kosher salt

1/4 c sugar

1 c water

2 c ice

2 slices of lemon

1 handful of parsley

For the cocktail sauce:

14 oz crushed tomatoes

1tbsp worchestershire sauce

1 and 1/2 tbsp prepared horseradish

1 tsp fresh lemon juice

1 tbsp sugar

1/2 tsp salt

1/4 tsp pepper

1/2 tsp hot sauce

Leaving the shell on, cut through the back of the shrimp and remove vein under cold running water. In large mixing bowl, combine ingredients for the brine (salt through parsley). Add shrimp and stir. Place bowl in refrigerator for 30 minutes, stirring occasionally. Preheat oven to 400 degrees. Remove bowl from refrigerator, rinse each shrimp under cool running water and remove shell (leaving the shell on the tail only). Pat the shrimp dry on paper towel. Place shrimp in clean bowl. Pour olive oil, salt and pepper over shrimp and toss gently to combine. Lay shrimp out on one layer on a baking sheet. Roast in the oven for approximately 10 minutes, rotating baking sheet halfway through. Shrimp are done when they are just pink and firm. Be careful not to over cook them!

To make the cocktail sauce – combine all ingredients, stir and chill until ready to serve.

Tagged as: appetizer, brined shrimp, cocktail sauce, recipe, roasted shrimp, Seafood, shrimp, shrimp cocktail