Rustic Shrimp Cocktail

Shrimp cocktail with rustic cocktail sauce with lemon slices

Shrimp cocktail with rustic cocktail sauce with lemon slices

Rustic shrimp cocktail sauce

Rustic shrimp cocktail sauce

I love shrimp. And, shrimp cocktail is one of the best appetizers you can serve. It’s luxe, but super easy to make; it’s showy, elegant, and delicious. 

Rustic Shrimp Cocktail
A super simple, elegant shrimp cocktail with a homemade cocktail sauce
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 ½ pounds wild-caught peeled, deveined shrimp, tail segment intact
  2. 1 pint cherry or grape tomatoes
  3. Extra-virgin olive oil
  4. Fresh lemon juice
  5. Worcestershire
  6. Horseradish (Bubbies brand is our favorite)
  7. Hot sauce
  8. Lemon wedges
Instructions
  1. Heat the oven or toaster oven to 500°F.
  2. Put 1 pint tomatoes in a roasting pan; toss with olive oil, about 10-15 minutes.
  3. Boil, roast, or grill the shrimp. If using the oven, put the shrimp in a roasting pan with the tomatoes.
  4. Roast, turning the shrimp once, until they’re pink all over, 10-15 minutes.
  5. If grilling, brush grill with oil, and grill shrimp on high heat, turning once, grill until pink all over, about 8-10 minutes.
  6. If boiling the shrimp, add aromatics (whole peppercorns, coriander, dill, bay leaves, lemon halves, salt, pepper) in a large saucepan, bring to a boil over high heat and cook for 5 minutes. Add the shrimp to the boiling water, stir, cover and remove from the heat. Let stand for 8-10 minutes, or until shrimp are just cooked through. Drain shrimp in a colander, discard the liquid, and allow to cool.
  7. Mash the tomatoes in a bowl. Add 2 tablespoons olive oil, lemon juice, Worcestershire, horseradish and hot sauce. Season to taste with more horseradish, lemon juice, Worcestershire, hot sauce, salt, and pepper. If you prefer a smoother consistency, use a blender or processor to blend the cocktail sauce.
  8. Serve shrimp on a plate or glass with the warm cocktail sauce with lemon slices.
Adapted from Mark Bittman of The New York Times
Adapted from Mark Bittman of The New York Times
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