Appetizers can be the worst idea at times. I’m learning, from the Cook This Not That, the gross amount of calories found among appetizers at restaurants. You don’t even realize it but most of the times they have almost as many calories (if not more) than your actual meal. More and more I’m finding it’s better to eat at home than going out to eat. I love shrimp cocktail. So when I saw this I was so excited to try it. Turned out fabulous and I’m glad I now have another reason for the Old Bay seasoning I’ve had in the cupboard forever! The smell of the shrimp in the oven is wonderful and as soon as they are done you will want to dive right in!
Source: Cook This Not That, David Zinczenko & Matt Goulding
Cost per serving: $2.83
Fat: 5 grams (1 g saturated)
Sodium: 620 mg
1 lb. raw shrimp, peeled and deveined
1 tbsp. olive oil
1/2 tsp. Old Bay seasoning (optional)
Salt and black pepper to taste
1/2 c. ketchup
Juice of 1 lemon
1 tbsp. prepared horseradish
1 tsp. sriracha or other hot sauce
Preheat the oven to 400. On a baking sheet, toss the shrimp with the olive oil, Old Bay (if using), and salt and pepper. Bake for about 5 minutes, until the shrimp are pink and just firm. While the shrimp cook, combine the ketchup, lemon juice, horseradish, and sriracha. Taste and adjust the spice level to your preference. Serve with the shrimp.
Cook This instead of enjoying On The Border Shaken Margarita Shrimp Cocktail with Cocktail Sauce
Fat: 36 grams (7 g saturated)
Sodium: 2890 mg
[My 2 Cents]
Rather than making the cocktail sauce (which I could have done), I just bought cocktail sauce. It was easier and I needed it fast.