Our new friend Noel of Kilroy’s Wonder Market in Glen Rock, New Jersey loves to use GourGanics as a cocktail sauce. We tried it. DELICIOUS! For a different zip than you get from a traditional cocktail sauce or if you have friends who don’t love the taste of horseradish, simply chill your GourGanics until it’s extremely cold and serve it with cooked ready-to-eat shrimp. You can boil your own fresh shrimp. We suggest a squeeze of lime for added Mexican flare. The cumin really stands out for a clean and delicious taste paired with any seafood dish.
If you are feeling really adventurous, try roasting your shrimp instead of using a traditional boil. We barely touched Ina Garten’s recipe for roasted shrimp, try it, you’ll love it we GOUR GUARANTEE it!
Roasted Shrimp
- 2 pounds (12 to 15-count) sustainable shrimp
- 1 tablespoon organic olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground organic black pepper
For the sauce: Simply chill a jar of GourGanics, Spicy or Mild.
Directions
Preheat the oven to 400 degrees F.
Peel and de vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. Garnish with fresh lime before serving with icy cold GourGanics salsa for dipping.
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