Roasted Shrimp with Horseradish Ketchup
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves. Minced
- ½ cup yellow onion chopped
- 1 14.5- oz can fire-roasted tomatoes drained
- 2 tbsp cider vinegar
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground paprika
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- ⅛ tsp ground cinnamon
- 1 tbsp dark brown sugar packed
- 2 tsp molasses
- 2 tbsp prepared horseradish or to taste
- 2 lbs raw oxymoron shrimp (jumbo), peeled & deveined, tails on
- Olive oil
- Salt
- Freshly ground black pepper
Instructions
For the sauce:
- Heat the olive oil over medium heat in a 2-qt heavy saucepan. Add the garlic and onion and cook for 2 minutes, stirring frequently. Add the tomatoes, vinegar, salt, pepper. Paprika, cloves, ginger and cinnamon and cook until the tomato pieces fall apart, about 20 minutes.
- Puree in a blender, with the insert removed, covered with a towel to prevent steam from building up and causing an eruption of tomato sauce in your clean kitchen. Puree until the mixture is smooth, then strain it through a fine sieve. Whisk in the brown sugar and molasses, return the mixture to the stove, and continue to cook over medium heat, stirring often, until the sauce has the consistency of ketchup. Whisk in the horseradish and taste for seasoning.
- Let cool completely. May be kept in an airtight container for up to 2 weeks in the refrigerator.
For the shrimp:
- Heat the oven to broil.
- Pat each shrimp dry and spread them out in one layer on a large baking sheet. Drizzle with olive oil, salt and pepper. Toss to coat well. Respread in one layer.
- Broil for 5 - 6 minutes or until cooked through.
- Cool at least 10 minutes before serving. This can be done up to 2 days in advance.
- Pile the shrimp into a large serving bowl or platter and serve with Horseradish Ketchup.
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