Shrimp cocktail has to be one of my favorite foods ~ little pink morsels nestled in a bed of ice, a bowl of spicy cocktail sauce at the ready for dipping.
Today rather than the usual boil I decided to go for a quick marinate-and-roast shrimp cocktail, nothing radically different but just sealing in a bit more moisture and tenderness into each bite.
Here’s what I did for a pound of shrimp that was prepped and deveined at the fish market. In a large bowl I combined 1/4 cup olive oil with 3 tablespoons lemon juice and a pinch of allspice. I tossed in the shrimp and got them well coated, then placed them on a lined baking sheet into a 350 degree oven. You could also let them marinate for a while in the fridge if desired before roasting.
After about 5 minutes in the oven give them a turn with some tongs, then keep your oven light on if possible and watch them carefully ~ they’ll be done when they are just barely pink. Pull them out and set on the counter, let the radiant heat take care of the rest. Chill them before serving ~ in the meantime, whip up a batch of cocktail sauce with some ketchup, horseradish, lemon juice and a dash of salt ~ enjoy!