Roasted Shrimp Cocktail With Horseradish Sauce Recipe - The New York Times

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Roasting shrimp for shrimp cocktail intensifies their sweet saline flavor and makes them exceptionally plump and tender, with less chance of overcooking than the traditional poaching. Then, instead of being paired with the usual bright red cocktail sauce, these shrimp are served with a horseradish-forward take on a classic French rémoulade, which is both bracing and creamy. It’s best to season the sauce to taste: Adding more ketchup makes it sweeter and pinker; more lemon juice makes it tangier; more horseradish makes it sharper.

Featured in: A Better Shrimp Cocktail Is Closer Than You Think

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Ingredients

Yield: 4 to 6 appetizer servings

For the Shrimp

• 1pound extra-large (16 to 20 count) shrimp, shelled, deveined if you like
• 1tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper

For the Horseradish Sauce

• ¾cup mayonnaise
• 3tablespoons chopped scallions
• 2tablespoons chopped parsley
• 2tablespoons prepared white horseradish, plus more to taste
• 1tablespoon drained capers, finely chopped
• 1 to 2tablespoons lemon juice, to taste
• 1 to 2teaspoons ketchup, to taste
• ½teaspoon hot sauce
• ¼teaspoon sweet paprika

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

291 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 14 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 335 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat oven to 425 degrees. Pat shrimp dry. On a rimmed baking sheet, toss shrimp with oil, a pinch of salt and several grinds of black pepper. Roast until the shrimp turn pink and opaque, and are cooked through, 6 to 10 minutes. (They shouldn’t curl up, which indicates overcooking.) Remove from the hot baking sheet and place on a plate or serving platter.

2. Prepare the horseradish sauce: In a small bowl, whisk together all of the ingredients, adding a pinch of salt and pepper. Taste, adding more horseradish, lemon juice and ketchup if needed.

3. Serve shrimp with the sauce for dipping.

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