By Melissa Clark
As Ms. Clark wrote in The New York Times, “Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce.”
Total time: 30 minutes
Makes 8 servings
1 large egg yolk
1 1/2 teaspoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper, more as needed
1 tablespoon prepared horseradish
1 teaspoon hot sauce
1 teaspoon ketchup
- In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.
- Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.
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