Shrimp cocktail for dinner and more recipes to make this week

1 year ago 19

By Emily Weinstein, The New York Times

I happen to live near a small but great seafood market, where the fish is impeccably fresh. Their poached shrimp is plump and juicy; the housemade cocktail sauce has just the right zing. I bought them once or twice as a starter for a special meal. But one day I realized that I was holding back: What I really wanted was to eat shrimp cocktail for dinner. And so I did. And it was great.

There is a problem, though: This place is open only a few days each week, for a few hours in the middle of the day, which is precisely the time I can’t go seafood shopping. So when I have a craving, I turn to recipes like Melissa Clark’s new roasted shrimp cocktail, which I can make anytime, no trips to the store, with frozen shrimp. (Always keep a bag of frozen shrimp in your freezer. It’s cost-effective and very useful.) That recipe, along with four others I’m excited about, are below.