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.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Course
Appetizer
Cuisine
American
Servings
10-12 people
Ingredients
3 lbs. large shrimp 16/20 size
2 Tbsp. extra virgin olive oil
2 garlic cloves minced
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 lemon zested & juiced, reserve 1 tsp. zest for garnish
1/4 cup Heinz chili sauce
1/4 cup ketchup
1-1/2 Tbsp. prepared horseradish
2 tsp. lemon juice
1 tsp. Worcestershire
1 tsp. Tobasco Sauce
2 Fresh thyme sprigs
Instructions
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 extra virgin olive oil, minced fresh garlic, lemon zest, 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 -10 minutes until just pink and no longer translucent.
Meanwhile, prepare the cocktail sauce. Combine chili sauce, ketchup, horseradish, 2 tsp. lemon juice, Worcestershire and Tobasco. Stir to combine.
To serve, place shrimp on a large platter, squeeze half a lemon over them and sprinkle with 1 tsp. fresh thyme and 1 tsp. reserved lemon zest.
