Whether you are having just a couple of friends over for drinks or throwing a big bash, deciding on the appetizer menu has it challenges. There are so many considerations, like how much food, your guests eating preferences, and the ease of preparation being at the top of the list. One appetizer that is a great crowd pleaser is shrimp cocktail. I have yet to come across someone who does not like shrimp, unless they have a shellfish allergy.
I love shrimp cocktail and believe it is the cocktail party equivalent of the office water cooler. Everyone likes to mingle around the shrimp. It is a good place to catch up with your friends or introduce yourself to the other guests. Chatting and munching around the shrimp appetizer is an interactive icebreaker with a festive atmosphere. Politics and the opposing opinions are not discussed around the shrimp cocktail. Those heated discussions happen near the charcuterie platter where there are more questions than answers.
I discovered a shrimp cocktail recipe from Melissa Clark at the New York Times Cooking website. Her recipe reinforced a couple of ideas I already had. The first is roasting the shrimp instead of boiling them. I love roasted shrimp because the natural sweetness in shrimp becomes more concentrated. Also, I can season the shrimp any way I want, or not and it will still taste delicious. Often, boiling shrimp creates bland tasting waterlogged shrimp.
Second, she changed up the cocktail sauce to an aioli. It is a brighter and spicier dipping sauce and not too sweet. Have you ever tasted cocktail sauce that is nothing but ketchup and horseradish? Yuck. This recipe makes a cocktail sauce with traditional ingredients, but with a different technique.
There is one problem I have with her aioli recipe: it is impossible to make as directed. I have tried and tried on multiple occasions, but I cannot get the sauce to the consistency of an aioli. Whenever I make it, the cocktail sauce is runny, like a salad dressing, and nothing like aioli. Maybe, based on the photograph with her recipe, that is how it’s supposed to be. I wonder.
Try these other great appetizers with Roasted Shrimp Cocktail
After going through a bottle of Aleve to relieve the cramp in my right arm from whisking oil and egg yolk for hours, I gave up and adapted her recipe. Remember, ease of preparation is a key consideration making appetizers. So, whenever I make roasted shrimp cocktail I do one of two options. One, I make homemade mayonnaise using my immersion blender and then add the remaining ingredients. Or, I use store-bought mayonnaise and mix everything together. Making the cocktail sauce with the mayonnaise makes it creamier, but it still has the great bite from the horseradish and Sriracha sauce. This might be considered cheating, but I am a much happier person.
Roasted shrimp cocktail is an easy appetizer to make and a great crowd pleaser. It takes less time to roast the shrimp than it does to boil water for a traditional shrimp cocktail recipe. The shrimp is sweet with and added kick from garlic and paprika that taste delicious as is, or spiced up the creamy cocktail sauce. Serve this appetizer at your next get together and the shrimp platter will be empty before you know it.
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