Roast Shrimp Cocktail with Green Goddess Dip
Diana Koenigsberg
Cooking shrimp in the oven instead of boiling is caterer Annie Campbell's take on the standard shrimp cocktail technique. The zippy, herby green goddess brings color and major flavor to the appetizer.
How to Make It
For the Shrimp
1
For the Shrimp: Preheat the oven to 375°F. Toss the shrimp with olive oil, salt, and pepper and line them on a sheet pan.
2
Bake 8 minutes, until just cooked through and slightly pink.
3
Let cool and serve with lemon wedges and Green Goddess Dip.
For the Green Goddess Dip
4
For the Green Goddess Dip: Combine the mustard, red wine vinegar, egg yolk, garlic, salt, pepper, and chiles in a blender.
5
Turn on the motor and set to medium-high speed. Slowly add the oil by pouring it in a thin stream. Once all of the oil has been incorporated, the consistency should resemble thick mayonnaise.
6
Add all of the herbs and blend until smooth. Adjust seasoning to taste.
Ingredients
For the Shrimp
2 lbs medium or large shrimp, peeled and deveined with the tails on
2 tbsp olive oil
¾ tsp kosher salt
½ tsp freshly ground pepper
4 lemon halves, grilled
For the Green Goddess Dip
2 tbsp Dijon mustard
2 tbsp red wine vinegar
1 egg yolk
2 cloves garlic
2 tsp kosher salt
1 pinch freshly ground black pepper
1 small pinch crushed dried chiles
1 ¼ cups grapeseed oil
1 cup parsley with tender stems
1 cup dill with tender stems
½ cup tarragon leaves
Directions
For the Shrimp
1
For the Shrimp: Preheat the oven to 375°F. Toss the shrimp with olive oil, salt, and pepper and line them on a sheet pan.
2
Bake 8 minutes, until just cooked through and slightly pink.
3
Let cool and serve with lemon wedges and Green Goddess Dip.
For the Green Goddess Dip
4
For the Green Goddess Dip: Combine the mustard, red wine vinegar, egg yolk, garlic, salt, pepper, and chiles in a blender.
5
Turn on the motor and set to medium-high speed. Slowly add the oil by pouring it in a thin stream. Once all of the oil has been incorporated, the consistency should resemble thick mayonnaise.
6
Add all of the herbs and blend until smooth. Adjust seasoning to taste.
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