Happy Hour Treats - Shrimp Cocktail and Cheese Crackers

Roasted Shrimp Cocktail with Homemade Sauce

Parmesan and Thyme Crackers

A Zoom Happy Hour came a calling! and this one includes sharing recipes with good friends.  We have been doing this for a few months and we are taking turns sending out recipes to enjoy while we chat.  The last one was our turn to create the appetizer menu. What chef has great Happy Hour ideas?  Our favorite Ina Garten. Along with her great drink ideas she has simple and delightful ideas for appetizers. These did not disappoint with these.  

The Roasted Shrimp Cocktail was a great change from traditional shrimp cocktail and the sauce was delicious.  We had always bought Heluva Good Cocktail Sauce, but we found out that they discontinued making it.  This sauce tasted just like it! 

The Parmesan and Thyme crackers were very easy to make and tasted wonderful.  The thyme flavor was light and refreshing.  

Roasted Shrimp Cocktail

For the shrimp:

2 pounds (12 to 15-count) shrimp

1 tablespoon good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup chili sauce (recommended: Heinz)

1/2 cup ketchup

3 tablespoons prepared horseradish

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F. Peel and devein 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 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Parmesan and Thyme Cheese Crackers

¼ pound (1 stick) unsalted butter, at room temperature

4 ounces freshly grated Parmesan cheese (about 1 cup)

1 teaspoon minced fresh thyme leaves

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1¼ cups all-purpose flour

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.