Okay so I know it’s only October, but this dish reminds me of Christmas (pause for a moment of glee!) as I made this shrimp appetizer last year on Christmas Eve. The main dish that night was Spaghetti aglio e olio, a family tradition, so I wanted something quick, simple, but still impressive to serve on the eve of my favorite day of the year.
You can never go wrong with shrimp, pasta, and white wine, so I pulled out this recipe and got to work! The steps are very straightforward, the ingredients are affordable, and the flavor is on point. Tip: toss the shrimp, oil, and spices in ziplock bag and save on the cleanup! This way all you’ll have to wash is your baking pan and cocktail sauce bowl. I like to use my Wilton Jelly Roll Pan
Top it all off with some homemade cocktail sauce and you’ve got an appetizer that you can make again and again! While I’m not usually a fan of horseradish, I think it adds a nice touch and balances out the dish. I find it’s best to play with the ketchup:horseradish ratio to get it exactly how you like it.
Keep an eye out for some more favorites as we get closer and closer to the holidays! I’m going to be testing out some pies for Thanksgiving and may also share my cornbread bacon stuffing recipe!! Stay tuned. 🙂
- 2 lbs medium shrimp peeled and deveined, tails on
- 3-4 cloves garlic minced
- 4 Tbs olive oil
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- salt and pepper to taste
- 1/2 cup ketchup
- 1 1/2 Tbs horseradish
- Preheat the oven to 400 degrees. In a large bowl, toss the shrimp, oil, garlic, red pepper flakes, basil, salt and pepper together.
- Spray a large baking sheet and then spread the shrimp out on the pan. Bake for 8-10 minutes.
- While baking, mix the cocktail sauce ingredients together.
- Remove pan from the oven and let cool a bit and then serve with the cocktail sauce!
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This looks really good and I am going out to buy a pound of shrimp right now!