OCTOBER

OCTOBER

July 18, 2013

SHRIMP COCKTAIL

 Summer..........Make it count! 
 
 
Since three of us just celebrated birthdays, we took time to remember summers past. Oh yes, we talked over evening cocktails sitting by the pool. It was, "the way we were!" .....No school. Sleepovers. Tanning. Beaches. Water fights. Tank tops. Flip flops. Lemonade. Summer romances. Sunglasses. Taking Pictures. Late nights. Bikinis. Ice-cream. Memories. Warm air. Camps. Short shorts. Sleeping in. Summer Breeze. Tan lines. Belly tops. Sand castles. Long hair. Mud fights. Bonfires. Slushies. Pool parties. Sun kissed hair. Palm trees. Barbecues. Blue skies. Hot guys. Concerts.
 
 
ESTELLE'S SHRIMP COCKTAIL
The Shrimp
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Fresh Lemon 

The Sauce
½ cup Heinz chili sauce
½ cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce

Preheat the oven to 400 degrees F.   Place fresh large or jumbo shrimp on a sheet pan with the olive oil, salt, pepper, and sprinkle with freshly squeezed lemon. Spread them in one 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 Tabasco. Serve as a dip with the shrimp. Garnish with fresh parsley and lemon wedges.

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