SHRIMP COCK­TAIL

Skip the su­per­mar­ket tray. Our up­date to a Mad Men-era clas­sic is the ul­ti­mate make-ahead party app, easy even with dou­ble the dips.

Midwest Living - - Contents - RECIPE Laraine Perri PHO­TOG­RA­PHER Blaine Moats

Peel and de­vein 2 pounds (21–25 count) jumbo shrimp (thaw first, if frozen), leav­ing tails in place. In a large bowl, com­bine 2 ta­ble­spoons lemon juice,

2 ta­ble­spoons olive oil and 1∕2 tea­spoon kosher salt. Add shrimp; toss well. Set aside 10 min­utes, toss­ing once or twice. Trans­fer shrimp to a 15x10x1-inch bak­ing pan and spread evenly. Roast in a 400° oven un­til just pink and cooked through, about 5 min­utes. Cool to room tem­per­a­ture; cover and re­frig­er­ate overnight or un­til well-chilled. Serve with ex­tra lemon wedges if de­sired. Serves 8 to 12.

Bloody Mary Cock­tail Sauce

In a small bowl, com­bine

1∕ 3 cup bot­tled chili sauce, 1∕ 3 cup ketchup,

1 ta­ble­spoon vodka,

1 ta­ble­spoon pre­pared horse­rad­ish, 2 tea­spoons

lemon juice, 1 tea­spoon

Worces­ter­shire sauce, 1∕2 tea­spoon hot sauce, 1 ∕8 tea­spoon cel­ery salt and freshly ground black pep­per to taste. Chill un­til ready to serve.

Lemon-chive Mayo

In a small bowl, com­bine 1∕2 cup may­on­naise,

1∕4 cup snipped fresh chives, 1 tea­spoon lemon zest, 2 tea­spoons lemon juice, 1 small clove gar­lic

(pressed or minced),

1∕4 tea­spoon su­gar, and kosher salt and freshly ground black pep­per

to taste. Chill un­til ready to serve.

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