If you’ve ever wondered what to do with an opened bottle of cocktail sauce—or you’re simply looking for a new, delicious path from oven to table—this sheet-pan dinner is for you. Inspired by my love of shrimp cocktail, this speedy meal combines roasted shrimp, broccoli, and caramelized lemon together on a sheet pan. But the best part, the reason I’ve been making this dinner on repeat? The crazy good, crazy simple sauce (thickened right on the sheet pan!) made from butter, garlic, lemon zest, chicken stock, and (you guessed it!) cocktail sauce. Serve with crusty bread, or pile on top of pasta or rice, to sop up every last bit of the sauce. A few notes and tips: Reach for your favorite prepared cocktail sauce when making this dinner, or feel free to mix up your own. If the spicy bite of horseradish in prepared cocktail sauce isn’t to your (or your dining companions’) taste, the butter and stock in the pan sauce nicely mellow it out. (My own two kids, for example, don’t like cocktail sauce, but they happily gobble up this dinner!) What’s great is how easy it is to adjust the flavors. Want a kickier, spicier sauce? Add more cocktail sauce. Want a tamer one? Start with a lesser amount of cocktail sauce, and add more, a little at a time, to taste.
Category: not set
Cuisine: not set
2 large or 3 small crowns of broccoli (1 1/2 to 2 pounds
3 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large lemon
1 pound uncooked shrimp (peeled and deveined) purchased fresh or thawed from frozen
5 tablespoons unsalted butter
3 garlic cloves minced
1/2 cup chicken or seafood stock
6 tablespoons cocktail sauce or to taste (see author note)
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