CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE

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Cumin-Roasted Shrimp with Green Chile Cocktail Sauce image

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.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

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)

Steps:

  • 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.)

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