Roasted Shrimp Cocktail with a spicy kick! Once you make this shrimp cocktail you’ll never go back to just steaming the shrimp. Roasting adds much more flavor and they come out tender and juicy. If you like your shrimp very spicy just add more piri piri to the cocktail sauce. Enjoy!
2 pounds medium or large peeled & de-veined shrimp (tails on)
1 tablespoon olive oil
½ teaspoon salt
1 clove garlic (minced)
½ teaspoon ground black pepper
¼ teaspoon piri piri or Tabasco sauce
pinch of paprika
½ cup ketchup
2 tablespoons prepared horseradish
2 teaspoons lemon juice
¼ teaspoon piri piri sauce (optional)
Heat the oven to 400°. In a large bowl, toss the shrimp with the garlic, olive oil, salt, piri piri, paprika and pepper.
Spread the shrimp on a baking sheet in a single layer. Roast for about 8-10 minutes until they are pink.
Let them cool and place in the refrigerator for at least ½ hour.
Prepare the cocktail sauce by mixing all the ingredients in a small bowl.
Serve each shrimp cocktail, individually or on a platter.
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Our warm thanks for your support as we continue our commitment to promoting the Portuguese culinary heritage! Maria and Lisa
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