Shrimp With Cranberry Cocktail Sauce Recipe

David Malosh

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IngredientsSee Nutritional InformationSHRIMP2 lb.

peeled and deveined jumbo shrimp (tails intact), thawed if frozen

1 Tbsp.

olive oil

1 1/2 tsp.

finely chopped fresh thyme

3/4 tsp.

smoked paprika

1/2 tsp.

kosher salt

1/4 tsp.

black pepper

Step 1For the cocktail sauce: Put the cranberries in a mini food processor and pulse until finely chopped. Add the ketchup, horseradish and Worcestershire sauce; pulse to combine. Scrape into a serving dish and refrigerate at least 30 minutes or up to 4 hours. Step 2For the shrimp: Preheat the oven to 425˚. Pat the shrimp dry, then toss with the olive oil, thyme, smoked paprika, salt and pepper on a large rimmed baking sheet. Arrange in a single layer and roast until just cooked through, 8 to 10 minutes. Let cool for a few minutes. Serve warm or at room temperature with the cranberry cocktail sauce. Love this recipe? Try one of these next!

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