Roasted Shrimp Cocktail
There is nothing boring about this shrimp cocktail. There is nothing worse than bland, wet shrimp and this I promise will make you love shrimp cocktail again.
Roasted Red Argentine Shrimp Cocktail
Serving size 4, average 3 shrimp per person
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
12 Raw Red Argentine Shrimp, or any large beautiful shrimp at your seafood counter, make sure RAW
Salt and Pepper for seasoning
1/4 cup extra virgin olive oil
2 tbsp fresh cilantro roughly chopped or pull off some cilantro leaves for garnish
2 tbsp fresh dill chopped
1/3 cup mayonnaise
1 tsp salt
1 fresh lemon
Tomatillo blackberry salsa- bottom of the page for recipe (You can substitute store bought salsa)
Pre-heat oven 450'
Deshell shrimp and devein the shrimp (You can get this done at the fish shop or counter)
In medium bowl add olive oil and add cleaned shrimp, toss until coated
Add shrimp to baking sheet, salt and pepper
Bake 5-7 minutes
While shrimp is baking in medium bowl add mayonnaise, salt, squeeze of 1/2 lemon and dill. Mix and add to serving bowl
Slice the other 1/2 of lemon for serving
Add tomatillo salsa to a serving dish
You can serve shrimp warm or cold, so great for make ahead. Serve shrimp with lemon wedges and top with fresh cilantro, along with both dipping sauces.
This is a great starter dish, I would recommend serving with a Syrah that has a little spice character to it. The reason being, the spice from the tomatilla salsa and the spice of the Syrah will cancel out, so you are left with the rich berry, chocolate and leather notes of the Syrah. Those rich flavors and tanins will work perfectly with the creamy aspect of the dill cream sauce. There are so many different wines out there, just make sure your bottle has very very little acidity and it will work perfectly! I am always pairing with the sauces, but also thinking about that squeeze of lemon.
I want a juicy IPA to go with this one.
This is a celebratory kind of appetizer, I want a drink that is a little briny so deciding on a dirty martini.
Tomatillo and Blackberry Salsa
serving 3 cups
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
1 1/2 lb tomatillos
1/2 cup chopped white onion
2 cloves garlic
1/2 cup cilantro
1 tbsp fresh lime juice
2 serrano peppers stemmed, seeded and chopped
5-7 fresh blackberries
Remove paper husks from the tomatillos and rinse
Cut the tomatillos in 1/2 and place cut side down on foil lined baking sheet.
Place under broiler 6-7 minutes
Add the cooked tomatillos, lime juice, onions, garlic, cilantro, chili peppers and blackberries in blender and pulse until all ingredients are incorporated.
Add a pinch of salt and stir, taste if needed more salt.
Enjoy with shrimp cocktail, on tacos, with chips, in eggs.... whatever you desire!