Roasted Shrimp Cocktail

This is one of those OMG it is so f'ing good things.  The entire tray was devoured in minutes during the Super Bowl.  I have to admit the idea for Roasted Shrimp Cocktail got its start from a recipe from Ina Garten on Barefoot Contessa.  However, I know that her version was a bit plain.  My Mike likes his shrimp without sauce but still with some flavor.  I do to sometimes, though a good horseradish laden sauce like the one from Heinz works out fine.

To make the basic recipe mine I opted to add some lemon juice for the citrusy acid bite, a little crushed red pepper for some subtle heat and thyme to enhance the lemony notes and give it a little fresh green flavor.  Either way its tasty and is even better washed down with a good cold beer or a newish red that can handle the heat of the crushed red pepper.

Roasted Shrimp Cocktail

For the shrimp: 

3 pounds (12 to 15-count) shrimp 

2 tablespoon good olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly finely ground black pepper

1/2 t crushed red pepper flakes

1 T loosely packed fresh thyme 

Juice of 1/2 fresh lemon

Preheat the oven to 400 degrees F. 

Peel and devein the shrimp. Place them in a bowl.  Add olive oil, salt,lemon juice, thyme and peppers.  Toss until well coated. Spread them in 1 layer on a sheet pan. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. 

What ever you do don't toss out the shells and tails.  Add them to 2 qts hot water with celery, an onion and 2T Old Bay and you have a terrific Shrimp stock for "Shrimp Chowder" which is on the menu with fresh hot bread this weekend as it is supposed to rain here in LA.