Roasted Garlic Shrimp Cocktail
Prep: 15 Mins
Cook: 5 Mins
Serves: 4
INGREDIENTS
- 454 g easy peel Argentine shrimp (16/20 ct)
- 4 clove garlic
- 60 ml butter divided
- 60 ml lemon juice
- 60 ml chopped parsley
- 5 ml red pepper flakes, optional
- salt and black pepper
- Cocktail sauce
- 125 ml chili sauce
- 15 ml prepared horseradish
- 15 ml lemon juice
- 5 ml sambal oelek
- 2.5 ml Worcestershire sauce
- 1 lb easy peel Argentine shrimp (16/20 ct)
- 4 clove garlic
- 4 tbsp butter divided
- 1/4 cup lemon juice
- 1/4 cup chopped parsley
- 1 tsp red pepper flakes, optional
- salt and black pepper
- Cocktail sauce
- 1/2 cup chili sauce
- 1 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tsp sambal oelek
- 1/2 tsp Worcestershire sauce
TO MAKE
- Cocktail sauce: in a bowl, combine all the ingredients for the cocktail sauce and refrigerate as needed.
- Shrimp: In a large sauté pan over medium to medium-high heat, melt two tablespoons of butter. Add the garlic and red pepper flakes. Cook for about 30 seconds, until fragrant, do not allow garlic to burn.
- Add the shrimp to the pan. Cook for about 2 minutes, then turn and cook for 2 minutes more.
- Add the other 2 tablespoons of butter, lemon juice, salt, and pepper. Cook for 1 minute, or until butter is melted. Stir in parsley. Remove from heat.
- To serve: divide the shrimp into bowls and serve with the cocktail sauce.