Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

Grey circle with the letters GFA grey circle with KFGrey circle with number 30
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Easy 10 Minute Garlic Herb Roasted Shrimp served with a homemade Cocktail Sauce. These Roasted Shrimp are the ultimate Holiday Party Appetizer! So put that flavorless cocktail shrimp down and make these! I guarantee you’ll fall in love!

So I have a question. Now that Thanksgiving is over I feel like I can ask these and get some real answers. Do you have a “pre-game” before Thanksgiving Dinner? {aka… do you eat or snack before you sit down for the big turkey meal?}

I ask because I was reading the November issue of The FoodNetwork Magazine a couple weeks ago and there was a section entitled – “How the Stars Celebrate”.

There were a bunch of questions that each “star chef” had to answer. Basically about how they “do things” on Thanksgiving Day. I found myself laughing as I was reading the answers because it made me think about how we do things.

Garlic Herb Roasted Shrimp ingredients in a mixing bowl

Just for kicks and giggles I thought we could answer these questions today. So.. here’s how its gonna work. I will ask the question, then answer it, and THEN I WANT you to answer it below in the comments. I seriously do want to hear the answers to these questions, plus I just think it will be fun!

Are you ready?

Here we go!

Question #1: What time is “mealtime” on Thanksgiving Day for you? We usually start eating around 2-3pm so that we have time for Round 2 at like 7pm. Woot Woot!

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Top view of Garlic Herb Roasted Shrimp on a baking sheet

Question #2: What’s your Worst Thanksgiving Disaster? It was one of my first years making Thanksgiving dinner since we’ve were married. I had seasoned the turkey, put it in the oven, basted it, then removed it from the oven expecting to have some amazing experience and then realized that I forgot to take the neck and bag of liver and giblets out of the turkey before I baked it for 5 hours.  Oops!

Questions #3: Do you Brine your Turkey or No Brine? I usually don’t brine but this year I tried something a little different and did a dry brine the day before. Then I slathered it with this amazing citrus garlic fresh herb compound butter I use every year and stuff it with fresh citrus. It makes the turkey so moist and the fresh herbs and butter give it so much flavor!

Question #4: Do you have an “oddball dish” that you serve at Thanksgiving Dinner?  Not really, we are pretty traditional at Thanksgiving. But at Christmas, if I’m hosting we make BBQ Pork Ribs on the Grill which isn’t very typical. But when in Texas and you have great grilling weather, hit up that grill!

Garlic Herb Roasted Shrimp around the rim of a glass with Cocktail Sauce

Question #5: Stuffing… do you put it in the bird or out of the bird? I’m not a fan of stuffing. When we made it growing up it was gross.. {sorry mom}. But I did make this Cranberry Maple Stuffing with Jones Sausage OUTSIDE of the bird and it may have made a stuffing lover out of me. The sweetness from the maple, tart cranberries, fresh blueberries, and apples with the salty sausage is hands down amazing! 

Question #6: What is your pie of choice? Um.. is this really a question? Pumpkin… duh! Next up would be my moms Sweet Potato Pie, then warm apple lattice pie and then pecan pie. Speaking of pumpkin pie, have you guys had this new pumpkin dump cake that I’ve been seeing on Pinterest? It’s like pumpkin crack! Crazy good!

Question #7: What are you most thankful for?  I’m definitely thankful for my family. Being married to such an amazing Godly, patient, wise, and sexy man rocks.  Plus he gave me an adorable little boy who loves his mommy and a precious little girl who’s cooking in my belly as we speak. We’ve been waiting and praying for this little girl for four years so he arrival is much anticipated. I’m blown away and so thankful for God’s goodness to us and his blessings!

Collage of the process to make Garlic Herb Roasted Shrimp

Roasted Shrimp

Ok, that was fun!

Next up… this Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce.

How do you keep Shrimp in the oven?

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
  3. Spread shrimp out in a single layer on a baking sheet.
  4. Bake for 8-10 minutes. Remove from the oven, let cool for 2-3 minutes.
  5. Garnish with fresh parsley and lemon wedges.

Can you cook Shrimp from frozen?

It is best to thaw the shrimp and then cook them. To thaw place shrimp in a colander and run cold water over them for 5 minutes. Toss the shrimp with your hands on occasion to make sure the shrimp are exposed to the cold water.

Top view of Garlic Herb Roasted Shrimp around the rim of a glass with cocktail sauce

These Shrimp have consistently been one of the most popular recipes on my site since 2014. So I thought it was time to retake pictures of these bad boys and give them a little facelift. After all, they deserve it!

Have you ever roasted shrimp before? It’s probably one of the easiest ways to make shrimp. Just season them, throw them on a baking sheet (no skewering or flipping involved) and they’re done in 10 minutes! The flavors of the shrimp are enhanced in the roasted process and they turn out a little sweet.

The fresh garlic herb seasoning of these Shrimp combined with the spicy horseradish infused cocktail sauce rocks.

We’ve had this for dinner before but it would be a great appetizer to serve for the holidays! So put the flavorless store bought cocktail shrimp down!!!

Make these Garlic Herb Roasted Shrimp! They’re the ultimate holiday party appetizer that will be the star of the show!

What to serve with Roasted Shrimp?

Top view of Garlic Herb Roasted Shrimp on a plate

garlic herb roasted shrimp with cocktail sauce

Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 10 mins
  • total_time Total Time: 15 mins
  • yield Yield: 3-4 cups of shrimp 1x
  • category Category: Appetizer, Seafood, 30 Minute Meal, Kid Friendly, Gluten Free, Holiday
  • method Method: oven
  • cuisine Cuisine: american


Easy 10 Minute Garlic Herb Roasted Shrimp served with a homemade Cocktail Sauce. These Roasted Shrimp are the ultimate Holiday Party Appetizer! So put that flavorless cocktail shrimp down and make these! I guarantee you’ll fall in love!



  • 2 lbs. of Shrimp, peeled and deveined
  • 34 garlic cloves, minced
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of dry basil
  • salt & pepper

Cocktail Sauce:

  • 1/2 cup of ketchup
  • 2 heaping tablespoons of horseradish


  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
  3. Spread shrimp out in a single layer on a baking sheet.
  4. Bake for 8-10 minutes.
  5. While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
  6. Remove shrimp from the oven, let cool for 2-3 minutes.
  7. Serve with homemade cocktail sauce.
  8. Garnish with fresh parsley and lemon wedges.

Keywords: roasted shrimp, 10 minute roasted shrimp, easy shrimp recipes, party food, cocktail sauce, holiday party appetizer, party appetizers, shrimp cocktail,


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Recipe collage for Garlic Herb Roasted Shrimp with Cocktail Sauce



Hey There

Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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136 Responses
  1. Dad Life

    My wife loves shrimp. I am going to make this for her this weekend as a surprise, based on your pics I am sure she will love it!

  2. Tina

    “Delicious”, “these shrimp are so good”, “wow! Who made the shrimp” were just a few of the comments from young and old alike. And I agree. This recipe is delicious and it was so easy!

  3. Corinne

    These shrimp sound so yummy, and I want to have them for Christmas Eve appetizers.

    Can you give me an idea of the size of shrimp you used? Shrimp are sold here priced on the approximate number of shrimp per pound, like 12 – 15 or 25 to 28. I think the size of the shrimp would make a real difference in cooking time.


  4. Sheila

    I made this for a moms gtg a couple of weeks ago and it was so delicious that it was all gone before I knew it. I loved how easy and quick it was to throw together and I even added a dash of cayenne. Thanks for a great recipe.

  5. Sheila

    I made this for my girls night in and it went fast. I love that it was easy and very tasty! Thanks for a delicious recipe..

  6. Marti Lyle

    Made this as a main course. It was great. Just make sure you do not overcook the shrimp. Leftovers are good in salad the next day alos.

  7. Patricia @ Grab a Plate

    We totally pre-game before Thanksgiving — haha! My favorite day of the year 🙂 Strangest thing we serve on Thanksgiving? Lasagna, of course! It’s an Italian thing — we include it along with all the traditional goodies at each holiday celebration! Your shrimp will lively go on our pre-game list for Christmas! It’s so light and fresh!

  8. Heidi Pigeon

    This is so delicious and easy!!! I have lost count how many times I have made it. I always get asked for the recipe. Everyone absolutely loves it and requests I bring it again. I love you can serve it warm or cold. Great recipe! Thank you.

  9. sharon

    The coating for shrimp was good; didn’t use the cocktail sauce. I used colossal shrimp (13-16/lb.) and they were overdone at 8 min. Next time I’ll cook at 350 for 5-7 minutes. Went well with roasted split zucchini with garlic, olive oi, butter, dill and cape, so didn’t feel it needed the sauce. Thanks for a nice recipe. (Your sauce recipe is same as mine, with a touch of lemon or lime juice).

    1. Krista Rollins Professional Photos-5

      Thanks for the feedback sharon. I haven’t used the colossal shrimp before, but glad you were able to figure out the timing. Sounds like great minds think alike on the cocktail sauce front. 🙂

  10. Kay Alexandra

    This shrimp appetizer is super easy to make and it’s delicious! I would definitely make this again. Love it! Great recipe!

    1. Krista Rollins Professional Photos-5

      Thank you so much Kay! I love this recipe because of how easy it it! I actually just made it again this weekend for a Murder Mystery Dinner Party. 🙂

    1. Krista Rollins Professional Photos-5

      no, its prepared horseradish, basically like grated fresh horseradish. You can find it in the condiment aisle, i believe it’s near the mustard.

  11. Sue

    Worst Thanksgiving disaster? It was our first Thanksgiving in the new house and I guess I wasn’t familiar enough with the oven settings. After roasting the bird for 3-4 hours, I pulled the “tent” off only to discover the turkey was not even half way cooked!! Apparently there were two knobs to get the oven working properly. I had a houseful of guests who were the greatest!! We cut up the turkey and microwaves portions of meat. Definitely a memorable Thanksgiving!

    1. Krista Rollins Professional Photos-5

      Oh goodness! That is an awesome story to remember for years to come and what fun to be able to slice it up and microwave the bird! LOVE it! Best story ever!

  12. Mary

    Hi there, these shrimp look amazing and I am having a cocktail party soon. Do you think I can cook these in advance and serve them at room temperature?

  13. Kate Griffin

    I made this for dinner tonight. Did not use cocktail sauce. It was fabulous! Thanks for sharing this recipe!

  14. Marri

    Okay, so how do you keep the sauce from becoming a thick paste? That’s the problem I’ve had in the past when mixing ketchup and horseradish.
    I’ve tried the creamed sauce (I live in England and that’s THE best horseradish sauce for roast beef), and I’ve tried the regular horseradish sauce. Both of them make a thick paste. I’ve tried thinning it with water, lemon juice, more ketchup, even cream. Just end up with more unappetizing paste than I need.
    I’ve given it up and now salivate when I see pictures of lovely, scrummy looking cocktail sauce. (The English seem to like a sauce akin to Thousand Island dressing. NO thanks!)

    1. Krista Rollins Professional Photos-5

      Hmmm… Hey Marri, I usually only had 2-3 tablespoon of prepared horseradish sauce (depending on how hot I want it) to 1/2 cup of ketchup and that seems to do the trick on thickness. The cocktail sauce itself is suppose to be able to stick to the shrimp when you dunk it in. If you want it more liquidy after you try my way than I would say you could add some worchestshire sauce, lemon juice, tabasco sauce, or chili sauce (with a ketchup base like heinz or something like that).

      Hope that helps Marri!

  15. LeAnne

    My husband is not a big shrimp fan (but I AM!) and he literally wiped all the oil and seasonings off the baking pan with a piece of bread, he loved it so much! SO fast and easy, definitely a keeper! TFS!

  16. Ami@NaiveCookCooks

    I am not a fan of shrimp but I know some of friends who will go crazy over this dish!!! Such a good looking delicious dish!

  17. Tara

    I made this today, only difference I served in individual clear cups on a bed of lettuce and cocktail sauce, was a hit and made it look classy! The shrimp were yum!!

  18. Tara

    made these for game day, only I did different was put on bed of cocktail in little mini bowls for individual servings, so good! And cute! Easy too!

  19. Pam

    these do look tasty and hope to try them next week end
    We usually eat between 3 and 4. Love stuffing but no longer put it in the turkey. I need to try your brine next time. Can’t decide which was my worst mistake , finding out after making three pumpkin pies and as I was putting stuff away I see I used chili powder instead of cinnamon. Tears at midnight as I started all over. Or, making my awesome do ahead gravy made with fresh carrots, celery,onion, broth, peppercorns. After simmering all this for an hour I went to strain the good broth and forgot to put a bowl under the strainer. All down the drain. I have learned my lesson, I hope. Love pumpkin pie and love being surrounded by family and remembering all the wonderful memories we have made

    1. Krista Rollins Professional Photos-5

      Cant wait to hear what you think Pam! 🙂

      Ohhhh… the chili powder one is a hard mess up but I could totally see myself doing that. Same letters in the beginning and for me same style of bottom.. I don’t always look at the label bc I usually put them in the same spot! 🙂

  20. Cheryl Z

    We usually have our meal at 1 o’clock. Plenty of time for round 2! Never left the giblets in the turkey thank goodness! I’m a cooking bag person, please don’t judge 🙂 I always roast the turkey 1-2 days ahead, debone and get my carcass cooked down dowe for stock. I reheat the turkey and add some of the stock and I’ve never had a dry turkey. Favorite pie? Soda cracker pie hands down! A Swedish recipe from my ex’s mom. Egg whites, soda crackers, sugar vanilla and topped with real whipped cream. Phenomenal! Can’t wait to try the roasted shrimp. My other half doesn’t do seafood, maybe this will change his outlook. If not, all the more for me!

    1. Krista Rollins Professional Photos-5

      Wow thats impressive Cheryl, I’ve never heard of anyone doing that before, such a genius idea! That soda cracker pie sounds interesting!

    1. Krista Rollins Professional Photos-5

      if they are already cooked shrimp (which most of the time cocktail shrimp are) then no, you have to buy them raw and cook them yourself otherwise they are going to be really rubbery. But you can definitely use the cocktail sauce part of it. 🙂

  21. Thalia @ butter and brioche

    Think that this garlic and herb roasted shrimp will make a great appetizer for a Christmas party I have coming up.. thanks for the delicious recipe and idea!

  22. Maria

    On thanksgiving we eat at around 7 pm, we have all sorts of appetizers at 2 pm. I don’t stuff my turkey and it depends on how I feel whether I brine or not. Had it both ways, and both are great but I still lather the bird with thyme and rosemary butter, so yummy. I too left the giblets package in the bird and cooked, who knew they hid them in the neck area, lol. Pumpkin chiffon pie from j . j . Gandy, oh so delicious. I am thankful for my family and friends, I am truly blessed. Those shrimp look so devine, making them Christmas day!

    1. Krista Rollins Professional Photos-5

      haha… glad I’m not alone on the giblets thing. 🙂 Sounds like you have one fun thanksgiving day and I bet your christmas dinner is just as fun! 🙂

      Hope you get a chance to make these yummy shrimp girl, have an awesome holiday season!

    2. Krista Rollins Professional Photos-5

      haha… glad I’m not alone on the giblets thing. 🙂 Sounds like you have one fun thanksgiving day and I bet your christmas dinner is just as fun! 🙂

      Hope you love these yummy shrimp girl, have an awesome holiday season!

  23. Lindsay

    mmm – I just tried this on a handful of shrimp and it was delicious! “Why just a handful” you say? I have a party to go to on Thursday and I have to bring an appetizer. I knew that I wanted to bring shrimp, but I’ve been searching for just the right recipe – trying a handful of shrimp each time I thought that I had found “the” recipe. Well I think my search is over! I’ll be making these on Thursday for sure. My only question – how should i serve them? I’ll be bringing them to a friend’s house where they will likely be sitting out for a little while. Should I chill them, and put them on a plate over ice? Put them in a little chaffing dish so they stay warm? What should I do? Thanks!

    1. Krista Rollins Professional Photos-5

      Oh girl! I am sooo sorry! I just got back from Mexico yesterday night and am now getting to respond to comments! I feel horrible! I hope you were able to still bring them to the party.

      I would probably serve them chilled, if they are in the chaffing dish they might start to cook through a little more and nobody likes rubbery shrimp. What did you end up doing?

  24. Erika

    Those shrimp look amazing! I for sure will be trying those out. You mentioned in this post that you smear your turkey with a citrus compound butter and stuff the bird with citrus and herbs. You wouldn’t happen to have a recipe for that butter would you? or your combination of herbs and citrus for inside the bird?

    1. Krista Rollins Professional Photos-5

      Hey Erika,
      I’m sorry I just saw this comment now… if you still need it this is what I do.
      1 softened stick of butter
      2 tablespoons of olive oil
      2 tablespoons of each fresh herb chopped {rosemary, sage, thyme}
      3 garlic cloves, minced
      salt & pepper
      I smear that on the bird and then stuff the bird with 2 lemons and 1 orange and additional sage, rosemary, and thyme. Hope you love it! 🙂

      1. Stu

        Krista and Erica, about 4 days prior to cooking I mix 1/2 lb of lard with herbs (Sage, Thyme, Marjoram and garlic) and let it sit until the bird id almost ready to go in the oven. I then slather the lard/herb mixture all over the turkey and roast it empty. The lard soaks in and doesn’t run off like butter so the flavor gets into the meat…. I know, I know LARD… Try it!!!!

    1. Krista Rollins Professional Photos-5

      Nope, don’t touch them. They will make their own magic in the oven. 🙂 Yes mam, these are raw shrimp. Just make sure they are peeled and deveined.

  25. Aggie

    Love this roasted shrimp!! Roasting it is the best! I haven’t done it in a while, you are inspiring me to make it soon 🙂

    We were not very traditional as far as stuffing growing up. My family is from Italy and they don’t celebrate Thanksgiving in Italy 🙂 So our stuffing was made with pasta, sausage, spinach and stuffing mix. It was absolutely delicious and my kids request it all year long (but I never make it!! lol). Favorite pie…pumpkin is up there but I love any fruit pie.

    Fun post! 🙂

    1. Krista Rollins Professional Photos-5

      Roasting totally is the best way.. so stinking easy because you just toss it in the oven and forget about it. 🙂

      Oh my gosh I would totally love stuffing if I had what you had every year, that sounds awesome!

  26. Alice

    I saw this recipe yesterday and I knew immediately it was going to be dinner. I made it, less the cocktail sauce and paired it up with a variety of vegetable and a baked potato. It was a hit!!! And it was so easy to prepare. unbelievable. the combination of flavors are perfect. the shrimp have a crunchiness to them from being roasted that completes the meal. as we were enjoying our dinner my husband and I both decided that this was going to be added to our Christmas Eve dinner as one of the fishes we will prepare. I KNOW everyone is going to wonder how I got the shrimp so tender, yet crunchy and so flavorful and it will be the heat of the evening!! Thanks so much for such a fantastic recipe!!!

    1. Krista Rollins Professional Photos-5

      Yah!!! Hurray! So excited to hear your story. Love that you paired it with vegetables and a baked potato, sounds awesome! Can’t wait to hear what the fam thinks of it for Christmas Eve 🙂

      Totally agree with you on the tender yet crunchy factor. Thats my favorite part, glad I have someone else in my corner who thinks these shrimp are amazing! 🙂

  27. Justine | Cooking and Beer

    Ok, so I have left the bag inside of the bird a GAZILLION times! I think it’s my impatience. I take out what I can feel and reach for and then realize that I missed something later on. Ugh, but I’m loving these shrimp, and dying over that garlicky herb rub! Pinned!

  28. Min

    Gorgeous!!! Drooling here…aww I’m so glad you shared theses questions and your answers. To answer a few, we also eat around 2 as well so that we can go for round 2 or 3 ;). Tim and I brined our turkey for the first time two years ago (alton brown’s recipe), and it actually turned out fantastic! A lot of work though..I’m always so confused – stuffing or dressing? But I heard that stuffing is if it’s cooked inside the bird and dressing if outside (am I correct? I’m still confused). So if that’s the case, dressing all the way!

    1. Krista Rollins Professional Photos-5

      Yes, that is correct… or at least so I’ve heard. Stuffing because it is “stuffed” inside the bird. 🙂 Funny girl! Umm… reading this just makes me think we soooo need to meet. It kills me that we are so close and we still haven’t met yet! Maybe after the new year once the holiday fog has passed. Whatcha think?

  29. Meg @ The Housewife in Training Files

    First off, we usually have to eat two meals…Ugh! I can hardly move but it all tastes amazing! Secondly, I have yet to really host a Thanksgiving so my disaster is minimal. As in I was going to make oatmeal rolls and was new to yeast. I just threw the packet in without proofing it. Realizing that moment I wished I had gotten the quick rise! And I am most thankful for my loving family, husband and a warm home to celebrate all the holidays in!
    And I am thankful for meeting such lovely new friends, like you, through this crazy world of blogging! 🙂

    1. Krista Rollins Professional Photos-5

      haha… love the oatmeal rolls story, sounds like something I would definitely do. I can so relate on the hardly move part too… but I feel like thanksgiving is the one day its ok. 🙂

      Such a blessing meeting you too girl, totally love you and crazy yourself! 🙂

  30. Annie @Maebells

    I am with you, I just can’t really get on board with stuffing. I do kind of like cornbread dressing, but not really. And I am pretty sure I wouldn’t even consider eating it if it was stuffed in a bird! 🙂 Love this pre game shrimp though!

    1. Krista Rollins Professional Photos-5

      Cornbread Dressing is awesome! I had some in Chicago with roasted peppers and chorizo and just about feel over with amazement! So glad you liked my pre-game shrimp. 🙂

    2. Charlotte in Atlanta

      Aww Annie. You sound like my daughter who thinks stuffing is just “wet bread”. I made stuffing outside the turkey a few years ago adding raisins, browned sausage, pecans, Kahlua Liqueur, chicken broth, herbs and seasonings. It was a combination of sweet and savory. Absolutely delicious and she loved it. I cannot wait to use this garlic herb roasted shrimp recipe for dinner tomorrow evening. I just need to cut back on the horseradish because hot and spicy does not agree with me. It really looks terrific! I am not sharing the first batch. If I like it as much as I think I will, I will make it the next time my family comes here from MD. We all love seafood, but GA does not prepare seafood the way I enjoy it, so I either make it myself or wait until I visit MD to get the real deal.

      1. Krista Rollins Professional Photos-5

        Yes, outside the bird is way better.. and the kahlua you added to the stuffing!? You have me intrigued, need to give it a try!

        Hope you enjoy this recipe Charlotte, make sure to cut back on that horseradish so you can enjoy it. 🙂

  31. Stacey @ Bake.Eat.Repeat.

    These shrimp look amazing! I love all the garlic and herbs on them. We always have the big turkey dinner around 5, but we generally snack a bit first with all the family being together! And I always brine (with lemon and rosemary – so good!) and stuff the turkey with my mom’s stuffing recipe. Although I always cook half of the stuffing outside the bird and then mix them – better texture that way. Pumpkin, of course. And I agree with you, family is definitely the thing I’m most thankful for as well!

    1. Krista Rollins Professional Photos-5

      Oh… the love idea of mixing the stuffings together. I like the crunch from cooking it outside the turkey but you also get alot of flavor in the bird, its the best of both worlds! 🙂 Genius!

      Pumped you liked the shrimp, maybe it will make an appearance on your table for the pre-game snacking before your big dinner at 5pm. 🙂

      1. Krista Rollins Professional Photos-5

        Eeekkkk!!!! Typo and a major one at that! Thank you for catching it Marianna! It is 4 tablespoons, NOT 43.. sheesh that would be alot!

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