Cumin-Roasted Shrimp with Green Chile Cocktail Sauce

Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors[, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.]

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds peeled and deveined large shrimp, tails on
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • Two 4.5-ounce cans chopped green chile peppers
  • 1/2 cup loosely packed fresh cilantro leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
Directions
  • Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.

  • Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.

  • Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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