Description
A festive roasted shrimp appetizer served with a tangy cranberry cocktail sauce, perfect for gatherings and easy entertaining.
Ingredients
1/4 cup cranberries, thawed if frozen
1/2 cup ketchup
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 pounds jumbo shrimp, peeled and deveined, tails on if desired
1 tablespoon olive oil
1 1/2 teaspoons finely chopped fresh thyme
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
1. Add the cranberries to a small food processor and pulse until finely chopped.
2. Add the ketchup, horseradish, and Worcestershire sauce, then pulse again until combined.
3. Transfer the sauce to a bowl and refrigerate for at least 30 minutes.
4. Preheat the oven to 425°F.
5. Pat the shrimp dry and place on a baking sheet.
6. Drizzle with olive oil and season with thyme, paprika, salt, and pepper.
7. Toss to coat and spread into a single layer.
8. Roast for 8 to 10 minutes until pink and cooked through.
9. Cool slightly and serve with chilled sauce.
Notes
Do not overcook the shrimp to maintain tenderness.
Chill the sauce to enhance flavor.
Serve warm or at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers & Snacks
- Method: Roasting
- Cuisine: American