When it became absolutely clear that we were not going to be going anywhere for Thanksgiving back in November, I wasted no time in planning a good meal for us that would be a combination of our favorite foods: roasted duck legs, green bean casserole (for Michael), roasted mushroom soup (for me), tortellini, a Basque-style tuna-eggplant salad, and of course, shrimp cocktail which is a sentimental favorite for both of us.
I wanted to really go all out this year to make it special, though so roasted these ginormous shrimp (actually 8-12 count) in the style of Ina Garten, and I slow-roasted tomatoes to make a roasted tomato cocktail sauce as inspired by Tom Colicchio. Any excuse I can come up with making them, especially in the cold of winter when they really benefit from sitting in an oven for hours, is a worthy one in my book. We prepared some horseradish as well, and it all came together really nicely.
This serves four people as part of a large spread, or two very hungry people who want to gorge on it over the course of a subdued holiday afternoon.
Roasted shrimp cocktail with roasted tomato cocktail sauce
Inspired by Ina Garten and Tom Colicchio
Serves 2-4 people
- 1 lb 8-12 or U10 shrimp
- 1 cup slow-roasted tomatoes (recipe here–1 cup equals to about one half-batch)
- 3 TB prepared horseradish (recipe to follow)
- 1 tsp Worcestershire sauce
- Juice of a lemon
- ½ cup Heinz chili sauce
- 2 TB olive oil
- Kosher salt and freshly ground black pepper
To roast the shrimp, set the oven to 400 degrees. Line a sheet pan with foil and peel and devein the shrimp, leaving tails in tact if possible. Season the shrimp on both sides with salt and pepper, drizzle with the olive oil, and roast in the oven for eight minutes. Remove from the oven and let them cool.
Meanwhile, prepare the sauce: in a quart-size container, combine the tomatoes, horseradish, Worcestershire sauce, lemon juice, and chili sauce and blend using an immersion/stick blender until smooth.
To plate, spoon the sauce into goblets,, coupes or small bowls and add three shrimp to each and serve immediately.
- 1 horseradish root, peeled
- Sherry or white wine vinegar (about 1-2 tablespoons, to taste)
- 2-3 TB water
- Kosher salt
Grate the peeled horseradish root using a box grater, and then place the grated horseradish into a container that can accommodate an immersion blender. Season with kosher salt, the sherry vinegar, and some of the water and process into a smooth paste, adding more water if necessary. Set aside.