Cocktail sauce with intense barbecue flavour adds a bit of a kick to this rustic dish.
Chef Sandy Cooley of Morris East
“The room by Ange Dean and Jamie Burnside makes me think of fire-roasted food, outdoor, rustic, serving shrimp over a bonfire. We made a rustic cocktail sauce. Our terrines were made with roasted red peppers to give a fire-roasted feel. It’s an elegant room like our restaurant. It’s a good match. You can see it in different ways. It’s like tasting wine with different notes.”
Recipe courtesy of Chef Sandy Cooley of Morris East
For the fire-roasted cocktail sauce:
For the shrimp:
- splash of olive oil
- 1 small onion
- 1 sprig each fresh rosemary, thyme, oregano
- 1 cup (250 ml) red wine vinegar
- 1/2 cup (125 ml) molasses
- 1 25-oz (672-ml) can diced tomatoes
- 2 lemons, juice and zest
- 4 Tbsp (60 ml) Worcestershire sauce
- 1/4 cup (60 ml) fresh horseradish, finely grated
- 4 long sprigs rosemary
- 4 oz (113 g) thinly sliced prosciutto
- 12 shrimp, peeled and de-veined
- 1 clove garlic
- 2 Tbsp (30 ml) butter
- In oven-proof pot, sauté onion and herbs in oil until translucent.
- Add vinegar, molasses and tomatoes, cook uncovered for 45 minutes at 400°F (200°C), or barbecue on medium heat. Set aside.
- Once cool, add lemon juice, zest, Worcestershire and horseradish. Blend in blender. Yield: 2 cups
- For shrimp, de-stem rosemary and cut each stem into 4.
- Cut prosciutto into 1-by 3-in (2.5-by 7.5- cm) pieces.
- Place 4 or 5 rosemary leaves on each piece of prosciutto, lay shrimp across prosciutto and roll prosciutto around it. Push rosemary stem through the shrimp tail, coming out next to the top.
- Chop garlic and add to hot pan with butter.
- Sauté shrimp, turning once, until prosciutto is crispy and shrimp are cooked.