shrimp cocktail is one of the simplest appetizers to make. cook some shrimp, pour some cocktail sauce and you're ready to serve!
many recipes call for simmering the shrimp in seasoned water; however, roasting is a simple and tasty alternative.
these shrimp are delicious served warm or cool. the geek eats them without cocktail sauce.
more than anything, these are basic guidelines. the amounts are just suggestions and can be altered to your taste.
equipment
baking sheet
ingredients
1 pound shrimp, deveined and peeled, uncooked (i used extra large e-z peel shrimp)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
cocktail sauce (optional)
lemon wedges (optional)
directions
- pre-heat oven to 400 degrees (f). line a baking sheet with foil (not essential, just makes for easier clean up).
- with a paper towel, pat shrimp dry.
- in a small bowl, drizzle olive oil, and salt and pepper the shrimp. toss to coat evenly. (if i'm just making a small batch- a pound or less- i just do this on the foil lined baking sheet).
- spread shrimp in a single layer on the baking sheet and bake for 8-10 minutes. shrimp are done when they are no longer opaque.
- serve alone or with cocktail sauce and lemon wedges.
notes:
- a pound of extra large shrimp will have 26-30 shrimp.
- i like to roast the shrimp with the shells still on and serve them as 'peel and eat' appetizers. fine for small gatherings, but too messy for larger parties.
- the cocktail sauce from trader joe is especially delicious.
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