Serve this festive recipe at your next party.
2-3 tbsp horseradish
juice of 1 lemon
1 tsp Worcestershire sauce
couple of dashes of hot sauce
3 scallions, green and white parts, roughly chopped
1/2 cup parsley leaves
1 tbsp grainy mustard
1/2 tbsp capers
1 tbsp caper brine
1/2 cup mayo
1/2 cup Greek yogurt
salt and cracked black pepper, to taste
2 lbs jumbo shrimp, peeled and deveined, tail on
2 tbsp olive oil
1 lemon, quartered
4 garlic cloves
2 tsp paprika
1 bay leaf
Preheat the oven to 450°F.
First make the red sauce: Place ketchup, horseradish, juice of 1/2 lemon, Worchestire sauce, and hot sauce into a small bowl and whisk to combine. This can be made up to 3 days in advance.
Then, make the green sauce: Place juice of 1/2 lemon, scallions, parsley leaves, mustard, capers, brine, mayo, Greek yogurt, and salt and pepper into a blender. Puree until smooth. Add a little cold water if the mixture is too thick. This can be made the day before.
Place the shrimp, olive oil, lemons, garlic, paprika, and bay leaf into a large bowl and season with salt and pepper. Toss to combine. Place on a sheet pan and bake in the oven for 10 to 12 minutes until pink and cooked through. place the shrimp on a platter with the sauced and squeeze some of the roasted lemons over. Serve warm, room temperature, or even cold.
Shrimp cocktail is a go-to dish for most people at parties because it's delicious and easy to prepare. Shake things up with this traditional appetizer for the holidays to make it more flavorful and fun. Roasting shrimp adds a lot more flavor and can be done in just 10 minutes. And serving red and green cocktail sauces will brighten up your table for the Christmas season.