Looking for an appetizer that is simple yet can appear to be elegant? This can also be a simple entrée for a small group. Add some rice or quinoa salad and a green salad to create a super simple meal.
This was super easy to make and serve. The hardest part was getting everything done at the same time so we could serve them hot on the buffet. I am NOT a fan of cold shrimp so I wanted mine cooked and hot. The cocktail sauce was spicy. You can tone it down by adding less or more horseradish if you like. You will find the prepared horseradish in the refrigerated section of your grocery store.
This was 2 lbs. of medium shrimp and they were gone in no time as the main dish for three people.
- 2 lbs. shrimp, peeled and deveined (thawed if frozen)
- 4 garlic cloves, minced finely
- 2 tablespoons olive oil
- 1 tablespoon dried basil (more to taste)
- 1/2 teaspoon red pepper flakes (if desired)
- salt and black pepper
- for serving: parsley and lemon wedges, as desired
- 1/2 cup ketchup
- 2 heaping tablespoons prepared horseradish
- Preheat oven to 400 degrees. Remove tails from shrimp and if frozen make sure they are thoroughly thawed and dried. Use paper towels to lightly press any excess water from the shrimp.
- In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
- Spread shrimp out in a single layer on a baking sheet.
- Bake for 8-10 minutes. Stir shrimp after 4 minutes. If excess water is pooling from the shrimp drain it off and return shrimp to oven. You want them dry.
- While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
- Remove shrimp from the oven, let cool for 2-3 minutes.
- Serve with homemade cocktail sauce.
- Garnish with fresh parsley and lemon wedges as desired.