Cookies Preferences
Legend has it that the Christmas Eve after I'd just turned 3, all of my family went into the dining room to eat dinner, but I refused to go because I was too excited about Santa and all of the presents wrapped beautifully under our tree. They let me stay in the living room where I shook presents and proceeded to eat the ENTIRE tray of shrimp cocktail that had been left on the coffee table. I imagine I had red cocktail sauce all over my face and hands, but a tradition was started and we've had shrimp cocktail just about every Christmas Eve since. No, I didn't get sick, as most people do ask...and I love shrimp just about more than anything else. This cocktail sauce gets you up in the nose which is exactly as it should be! And this is an often requested buffet item when I'm catering - not a shrimp left at the end of the party!
2 pounds (approximately 1kg) uncooked large shrimp, peeled, tail on
olive oil
salt and pepper
1/2 cup prepared horseradish (or the equivalent of fresh horseradish finely grated)
1 cup ketchup
juice and zest of one lemon
Preheat your oven to 400F/200C degrees. On a large sheet tray (or 2) toss the shrimp with olive oil, salt, and pepper. Place in your preheated oven and cook for 8-10 minutes until they're bright pink. Allow to cool.
To make the sauce simply mix everything together. Place in a serving bowl and arrange the roasted shrimp around it.
