The Holidays According to Nashville, Part 2: Chef Laura Rodriguez of Creme Catering

Imagine a future where your kids plan and prepare all the food for your annual holiday gathering…it can happen! To help your family achieve this vision, throughout December we will be sharing seasonal recipes from cooks across Nashville. These are all dishes to help you celebrate, and help you include the kiddos in the fun of cooking and baking this holiday season.

For our next installment, we bring you Roasted Shrimp Cocktail Skewers*, courtesy of Chef Laura Rodriguez of Creme Catering. Chef Laura, formerly the chef with Meals 4 Health and Healing, is an expert in making the healthy delicious and the delicious healthy, so you and your kids can wow your guests with guilt-free glee!


INGREDIENTS:

SAUCE:

  • ½ cup organic ketchup
  • ½ tablespoon horseradish
  • ¾ t lemon juice
  • Pinch of white pepper

SHRIMP:

  • 12 jumbo peeled and deveined tail-on wild caught shrimp, thawed
  • Organic extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 teaspoon finely minced parsley for garnish
  • 1 lemon, sliced into half moons for garnish

INSTRUCTIONS:

Preheat oven to 375°F and line a large baking sheet with unbleached parchment paper. Mix all ingredients for cocktail sauce in a small bowl and season to taste with a pinch of white pepper. Taste and adjust seasoning then set aside.

Place shrimp in a medium mixing bowl and drizzle with olive oil. Add a pinch of salt and pepper to the bowl then mix well to coat.

Skewer shrimp and arrange evenly on the parchment paper lined baking sheet. Bake for about 10-12 minutes until bright pink and cooked all the way through. Garnish with parsley and serve with cocktail sauce and lemon slices.

*Be sure to ask your guests about any shellfish allergies before serving!

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