Equipment
Ingredients
Roasted Shrimp
- 500 g large shrimp, peeled, deveined, tail-on
- 15 ml extra virgin olive oil
- 2 g smoked paprika
- 3 g kosher salt
Warm Cocktail Sauce
- 300 g cherry tomatoes, whole, washed
- 15 ml extra virgin olive oil
- 2 garlic, peeled, whole
- 30 g prepared horseradish, drained slightly
- 15 ml lemon juice, freshly squeezed
- 10 ml worcestershire sauce
- 5 ml hot sauce
- 2 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
Place the cherry tomatoes and whole garlic cloves on one half of the prepared baking sheet. Drizzle with the 15ml of olive oil designated for the sauce, and season with 2g of kosher salt and the black pepper. Toss to coat evenly, then roast in the preheated oven for 10 minutes.
While the tomatoes are roasting, place the prepared shrimp in a mixing bowl. Drizzle with the remaining 15ml of olive oil, the smoked paprika if using, and the remaining 3g of kosher salt. Toss well until the shrimp are thoroughly coated.
Remove the baking sheet from the oven carefully. Arrange the seasoned shrimp in a single, even layer on the empty half of the baking sheet. Return the pan to the oven and roast for an additional 6 to 8 minutes, or until the shrimp reach an internal temperature of 63°C/145°F and the tomatoes have heavily blistered.
Carefully transfer the hot roasted tomatoes, softened garlic cloves, and all the savory pan juices surrounding them into a blender. Add the prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Blend on medium-high speed until the sauce is smooth but retains a rich, slightly rustic body.
Pour the warm cherry tomato cocktail sauce into a central dipping bowl. Arrange the hot, roasted shrimp around the edge of the bowl or on a surrounding platter. Serve immediately while warm.
Chef's Notes
- Leaving the tails on the shrimp is crucial for this presentation, as it provides a convenient built-in handle for dipping without needing forks.
- Adjust the prepared horseradish to your personal heat preference. Start with 15g if you are sensitive to spice, or increase to 45g for an assertive kick.
- For easier coordination when hosting, you can blend the tomato sauce up to two days in advance. Gently reheat it on the stovetop right before you put the shrimp in the oven to roast.
- Using a dark metal baking pan will encourage better caramelization on the shrimp and tomatoes compared to a light aluminum pan.
Storage
Refrigerator: 3 days — Store shrimp and sauce in separate airtight containers.
Reheating: Gently warm the cocktail sauce in a small saucepan over low heat. The shrimp are best eaten cold if stored, but can be gently flashed in a warm oven for 2 minutes if desired.
