The MAX AC Channel #142: Shrimp Cocktail

Hello everyone and welcome back to another episode of the Max AC Channel. For this month’s theme, we will be doing our third round of AniMay, where we will be making four more recipes inspired by four different animated pieces of entertainment. For our first episode this round, we will be returning to Pelican Town from Stardew Valley to make some Shrimp Cocktail.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for full recipe!)
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SHRIMP COCKTAIL (6-8 Servings)
Ingredients:
- 1 lb grape tomatoes
- 4 or so cloves of garlic
- 1 shallot
- 5 tbsp olive oil
- Some salt
- 1½ tsp honey
- 2 tbsp tomato paste (optional)
- ⅛ tsp ground clove
- ⅛ tsp ground allspice
- 2 lbs jumbo shrimp, with tails on (if desired)
- Some black pepper
- 2-3 tbsp grated horseradish
- 2 tbsp or 1 lemon’s worth of juice
- 1½ tsp Worcestershire sauce
- Some hot sauce (optional)

Instructions:
1. First, preheat the oven to 325°F, and while we wait, we’ll prepare the cocktail sauce. So, for your tomatoes, slice these in half, for your shallot, slice this into thin slices, and for your garlic, give the cloves a light smashing. Then, in a baking dish, combine the grape tomatoes, garlic, shallots, and 3 tablespoons of the olive oil. Season this liberally with salt and stir to combine.
2. Your oven should be done preheating by now, so once your tomato mixture is ready, place it in the oven and let it roast for about 60-80 minutes or until the tomatoes become very soft, their skins are shriveled and start to brown, and they have released most of their juices. While this is roasting, make sure to stir every 15-20 minutes to keep things from burning.
3. Then, once they’re done to your liking, remove the pan from the oven and then add in the honey, tomato paste, cloves, and allspice, mixing all of this together. Then, return the pan to the oven and cook this for 10-15 additional minutes. Then, when everything is fully cooked, allow the roasted tomato mixture to sit at room temperature to cool completely.
4. While we wait for that to cool, we’ll cook the shrimp, so for your oven, increase the oven temperature to 425°F. While we wait for this, if you haven’t already defrosted your shrimp, do this now by running them over with some room temperature water for 5-10 minutes. Then, dry these off and then in a bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season them with salt and pepper. Once everything is mixed evenly, spread the shrimp in a single layer onto a large baking sheet lined with parchment paper, then once the oven is done preheating, roast the shrimp for about 10 minutes, or until they turn opaque and are cooked through.
5. Once your shrimp are fully cooked, remove them from the oven and allow them to cool while we finish up the cocktail sauce. Using a food processor, immersion blender, or a masher, blend/mash your tomato mixture until smooth. Then, transfer the mixture into a bowl and then add in the horseradish, lemon juice, Worcestershire sauce, and hot sauce. Stir this all together until smooth and season to taste with some more lemon juice and salt, if needed. The cocktail sauce will be thick; so if you prefer a thinner sauce, just stir in a splash or so of water to thin it out to your desired thickness.
6. Once everything is ready, you may place everything in the fridge for an hour or so and store it prepared for up to a week, if you wish to serve it chilled. But once you’re ready, transfer the finished cocktail sauce to a small serving bowl and serve it alongside the roasted shrimp, and with that, your Shrimp Cocktail is ready to eat.