Time: 3 hours 10 minutes
Complexity: easily
Servings: 8-10

Large shrimp with cocktail sauce is an appetizer perfect for any occasion, whether a family gathering or watching a game together. The shrimp are oven-roasted and served with crisp lettuce and sauce, allowing each guest to assemble their own appetizer. To prepare the shrimp sauce, simmer pureed tomatoes with spices including thyme, coriander, cayenne pepper, lemon juice, and horseradish. Together with the sweet tomatoes, they impart a wonderfully complex flavor to the sauce. This flavor is enhanced by allowing the sauce to simmer for a while.

Ingredients:

• 1 kg large shrimp (16/20), peeled and deveined
• 4 cloves garlic, crushed
• 2 tbsp. l. olive oil
• 3 tbsp (45 g) butter
• 1/2 large sweet onion, diced (about 3/4 cup)
• 2 tbsp coriander seeds, toasted and ground
• 1 tsp chopped fresh thyme or 0.5 tsp dried
• 2 cups canned plum tomatoes in their own juice, chopped in a food processor
• 1 bay leaf
• Zest of half a lemon
• 2 tablespoons lemon juice
• 3-4 tbsp. hot horseradish (not paste) or freshly grated horseradish
• 1/8 tsp cayenne pepper
• 4 teaspoons of sugar
• 2 heads Bibb lettuce, small and medium leaves only

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, garlic, butter, sweet onion, coriander, thyme, plum tomatoes, bay leaf, lemon, horseradish, ground cayenne pepper, sugar, Bibb lettuce

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Preparation:

Step 1
• Pat the shrimp dry with paper towels and place them in a bowl with the garlic, a pinch of salt, 1/2 teaspoon of black pepper, and olive oil. Refrigerate for at least 2 hours or up to 8 hours.
Step 2

• Sauce:

  
  Heat the butter in a large skillet. Add the onion and 1/4 teaspoon salt and cook over medium heat, stirring frequently, until golden brown, 10-15 minutes. Add the ground coriander and thyme and stir. Add the pureed tomatoes, 1/4 teaspoon black pepper, bay leaf, and lemon zest. Cook, uncovered, over medium heat until the sauce thickens, 10-15 minutes. Stir in the lemon juice, horseradish, cayenne pepper, and sugar, and taste. Transfer the sauce to a small bowl and cool to room temperature before serving. You can make the cocktail sauce up to 3 days in advance and refrigerate it.
Step 3

• Shrimps:

  
  Preheat the oven to 220°C. Once it's hot, place the baking sheet inside and let it preheat for a few minutes.
Step 4
• Place the marinated shrimp in a single layer on a preheated baking sheet. Cook until they curl into a crescent shape and become opaque, about 10 minutes.
Step 5

• To serve:

  
  Place the lettuce leaves and shrimp on separate plates, with bowls of cocktail sauce nearby. Guests will be asked to assemble their own appetizers: one shrimp per lettuce leaf with a generous dollop of cocktail sauce on top.
  
  

  Note

  
  For this recipe, you only need small and medium lettuce leaves, which will be used to make the shrimp bowls. Save the cores and outer leaves for the salad.

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