CURRENT MAGAZINE:

Cóctel de Camarón, Oven Shrimp Cocktail

Submitted by: Roger Green

Ingredients:
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Method:
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. Enjoy!

Recipe - Cóctel-de-Camarón
SSToday 24 Voices in 24 Days: Mrs KubiakSSToday Sand Springs Today March 6th, 2014ward boundary map Map of Sand Springs Ward BoundariesSSToday Sand Springs Today March 5th, 2014SSToday Sand Springs Today March 4th, 2014