Hi to everyone from St. George Island. It's been another crazy couple of weeks - a week long photo shoot, moving, and now our long-since-planned vacation that rounded out a very hectic month. Due to circumstances beyond our control - both in life and meteorology - it's been just us two braving the up and down weather of the Gulf of Mexico. I'm taking this morning full of SHEETS OF HOLY COW RAIN AND WIND MUST BE A SUPER-TYPHOON to blog about a new version of something dear to my heart - shrimp cocktail.
It's been a favorite of mine for years and years - and don't even get me started about cocktail sauce (i cannot confirm nor deny that i eat cocktail sauce on saltine crackers...without the seafood). While I'd like to say there is no shame in the chilled shrimp ring from Costco or something, making your own is infinitely better. I one-upped the usual seasoned boil method by trying Ina's recipe for roasting them in the oven and then chilling them down. Using local just-caught-that-day shrimp, I added my own touch to her recipe: some chopped garlic and some thyme. Let me tell you - shrimp cooked this way have so much more flavor and sweetness. I chilled them down for an hour and served them with a locally made cocktail sauce. However, Ina's recipe for her cocktail sauce sounds great and is included in the link below.Roasted Shrimp Cocktail - makes 6 to 8 servings - original recipe found here
- 2 pounds (12 to 15-count) shrimp
- 1 large clove garlic, minced
- 2 sprigs fresh thyme, leaves removed
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F. Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, garlic, thyme, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.