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Shrimp Cocktail in Balsamic Cocktail Sauce | Amarillo Grape and Olive

Shrimp Cocktail in Balsamic Cock tail Sauce

By Amarillo Grape and Olive

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The Shrimp Cocktail in Balsamic Cocktail Sauce will be your party favorite. The Jalapeno Infused EVOO by Amarillo Grape and Olive gives it a hint of spice.

  • 2 lbs. (12 - 15 count) shrimp
  • 3 Tbsp. Jalapeno Infused Olive Oil
  • 1 tsp. Peppercorn Sea Salt
  • 1 c. minced shallots
  • 2 Tbsp. Basil Infused Olive Oil
  • 1 tsp. Bulb of Fire Black Garlic Jam
  • 1 1/2 tsp. coarse salt
  • 1/4 tsp. freshly ground pepper
  • 2 Tbsp. dark brown sugar
  • 5 Tbsp. Garlic Cilantro White Balsamic Vinegar
  • 1 Tbsp. Moscatel Wine Vinegar
  • 1 3/4 c. chopped tomatoes, canned undrained

Preheat oven to 400F. Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the Jalapeno Infused Olive Oil, salt, and pepper and spread them in one layer. Roast for 8 - 10 minutes, just until pink, firm and cooked through. Set aside to cool.
Balsamic Cocktail Sauce:
In a medium skillet over medium high heat, saute shallot in Basil Infused Olive Oil until soft, about 3 minutes. Add garlic jam, salt and pepper, cook 1 minute. Add sugar and Garlic Cilantro White Balsamic Vinegar, cook 1 minute. Stir in tomatoes, cook until slightly thickened, 5 minutes. Serve warm or at room temperature.

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