What's the SRS you ask? It's a recipe swap where bloggers get assigned a different blog each month, from which we need to pick a recipe to make. I'm a little behind this month, since I suspect that the email containing my blog assignment went to my JUNK folder. So, I was a little surprised to find out today, that our posts are due tomorrow, LOL.
I was assigned Who Needs a Cape. I am familiar with this blog through Facebook, but I didn't know that it belongs to a group of 11 fabulous Moms, who post about their families, ideas and lesson's they have learned through their journey in life. As I was browsing their blog today, I was met with tons of mouthwatering recipes, DIY projects, tips and stories about the lady's families. One recipe that quickly caught my eye was the Roasted Shrimp Cocktail. It was perfect for my two picky little monsters and I would enjoy it to. Plus is was super simple, which is exactly what I needed tonight; I'm exhausted!!!
The shrimp cooked up in no time, in the oven, yet were so sweet and delicious. I really enjoyed the cocktail sauce, it was spot on to what we'd get at the restaurant; and now I'm super psyched that I have a homemade cocktail sauce to refer to, rather than buying it premade!! The kids LOVED the shrimp, which I served with buttered noodles and peas. It was simple, it was delicious and we LOVED it. Thanks Bevin and all you SUPER MOMS over at Who Needs a Cape!!!
Roasted Shrimp Cocktail
adapted from Who Needs a Cape
"This is a simple appetizer to make and is a new twist on the old chilled shrimp cocktails. Feel free to adjust the horseradish and lemon to suit your own tastes!"
For the shrimp:
- 2 pounds uncooked shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- squeeze of lemon
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 4 tablespoons horseradish
- 3 teaspoons freshly squeezed lemon juice
- 1/3 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
Preheat the oven to 400℉. Prepare the shrimp and put them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes. Set aside to cool. Just before serving give a squeeze of lemon over the shrimp. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
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