Recipe Background
New Year's Party Shrimp features tender shrimp and zesty cocktail sauce, ideal for any celebration.
Reveling in the joy of a spotless driving record might not seem like a culinary muse at first glance, but there’s a certain freedom in the first test you pass on wheels. I remember that crisp winter evening when I backed my dad’s vintage sedan into the driveway, license in hand, ready to claim my token of achievement: shrimp cocktail. Our town wasn't known for exotic produce, but boy did we excel in seafood. My go-to? A bag of frozen, raw shrimp resting right beside our stash of ketchup and chili sauce.
On this occasion, I stepped into my tiny kitchen with an insatiable hunger and a playlist blaring my driving test victory anthem. The shrimp had defrosted perfectly ahead of time, which made everything easier. Key to achieving that coveted rosy hue was the high-heat oven pursuit. I arranged them in a neat single layer on a baking sheet, ensuring uniform cooking. A quick toss in olive oil, salt, and pepper was all they needed. Once baked, I treated them to a cool-off session on a serving dish. Trust me, leaving them on the sheet means sacrificing the juicy tenderness I've come to love.
While the shrimp chilled, I whisked together my cocktail concoction. The ketchup base met its match with zesty lemon juice and the subtle bite of horseradish—oh, how that adds a lovely contrast. Worcestershire sauce found its way in, ably accompanied by just a hint of optional hot sauce. This sauce had earned more applause than any roadside diner treat I'd encountered during my driving days. By the time friends rolled in for an impromptu roads-and-revelrys gathering, the shrimp were ready to steal the culinary spotlight.
Ingredients
For the baked shrimp:
- 2 pounds frozen raw shrimp peeled and deveined, tails on, thawed
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
For the cocktail sauce:
- 1/2 cup ketchup
- 1/2 cup mild chili sauce
- 3 tablespoons prepared horseradish plus more, to taste
- 1 1/2 tablespoons lemon juice plus more, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce optional
- 1 lemon optional, cut into wedges, for serving
Directions
- Preheat the oven to 450 degrees F.
- Rinse the thawed shrimp under cold water and thoroughly pat them dry with paper towels.
- On a large, rimmed baking sheet, add the shrimp, the olive oil, the sea salt, and the black pepper and toss to combine.
- Arrange the seasoned shrimp in a single layer on the baking sheet.
- Bake the shrimp until they turn pink and reach an internal temperature of 145 degrees F, about 8-10 minutes.
- Transfer the shrimp immediately to a serving platter to cool. Do not leave the shrimp on the baking sheet, as they will continue to cook.
- In a serving bowl, add the ketchup, the chili sauce, 3 tablespoons of the horseradish, 1 1/2 tablespoons of the lemon juice, the Worcestershire sauce, and the hot sauce and whisk to combine.
- Taste the sauce for flavoring and add the extra horseradish and the extra lemon juice, as needed.
- Cover the shrimp and the cocktail sauce and refrigerate both for at least 1 hour and up to overnight.
- Serve the shrimp and the cocktail sauce chilled with the lemon wedges.
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