Sunday Dinner

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Roasted Garlic Shrimp Cocktail

Aged Roasted Standing Rib Roast
Horseradish Sauce
Twice Baked Roquefort Potatoes

Coffee and Caramel Baked Alaska with Hot Fudge Sauce

It has been seventeen long months since the only TV show I've ever planned around has been on the air.  It also happens to present the exceedingly rare occasion for my husband and I to sit down and consume television that we both like, together.

Mad Men is back (cue Ode to Joy).  I am among the many who will be rejoicing in the end of its long hiatus.  My husband got me into the show back around midway through season one.  He was attracted to the sociology of the period, the marketing angle, and the well developed characters.  I liked looking at Jon Hamm.  Okay, that was the hook that got me into the show for all of the things that got my husband interested.

For the return of this beloved series, I decided to pluck a few favorites from the past.  Although the show has chronologically progressed to 1965 now, the early sixties were where the show was born.  This is a twist on the classic shrimp cocktail.  The shrimp are tossed with olive oil and garlic, then roasted at a high heat, sealing in the natural sweetness of the shrimp.  It is a twenty-teens take on an old favorite.

Sunday Dinner one year ago
Printable Recipe

Roasted Garlic Shrimp Cocktail 
serves 4-6

For the Shrimp
2 pounds colossal shrimp (21-25 count), shells peeled, deveined, and tails left on
2 cloves garlic, finely minced
2 Tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Cocktail Sauce
1/2 cup tomato ketchup
1/2 cup Heinz chili sauce
1 small shallot, finely minced
3 Tablespoons prepared horseradish
1 Tablespoon freshly squeezed lemon juice, more if needed
1/2 teaspoon Worcestershire sauce
2 Tablespoon chopped fresh flat-leaf parsley
Kosher salt to taste
Tabasco to taste

For the Shrimp
Preheat the oven to 450° F.  In a large bowl, toss the shrimp with the garlic, oil, salt, and pepper.  Spread the shrimp in a single layer on a large rimmed baking sheet.  Roast for 3 minutes, turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2-4 minutes.  Transfer the shrimp to a shallow dish; allow to cool slightly.  Partially cover the shrimp and refrigerate until well chilled, about 1-2 hours.

For the Sauce
In a medium bowl, combine the ketchup, chili sauce, shallot, horseradish, lemon juice, Worcestershire sauce, and parsley.  Season with a pinch of salt and Tabasco to taste.  Cover and chill until ready to use.  Sauce will keep for up to a week in the refrigerator.  When ready to serve, taste for seasoning, adding more lemon juice if needed.

Transfer the chilled shrimp to a serving platter and serve with the prepared sauce.  Enjoy!

Source: Adapted from Fine Cooking, January, 2005


  1. MM shrimp cooked anyway is always delicious !


  2. I've tried the roasted shrimp cocktail recipe in a Barefoot Contessa cookbook I have lying around and it was wonderful. Yours looks great-- especially with the doctored up cocktail sauce! YUM.

  3. The Heinz chili sauce is appropriate for the new episode.


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