Serious Eats: Recipes

Cook the Book: Roasted Shrimp Cocktail

"How can you possibly improve on shrimp cocktail?" asks Ina Garten, author of this week's Cook the Book pick, Barefoot Contessa Back to Basics.

Her answer: Don't mess with the sauce, but play up the shrimp. If chicken tastes better roasted than poached, she reasons, the same holds true for shrimp. Roasting at a high heat brings out the crustaceans' flavor—and does away with the fussy vat of boiling water.

Win 'Barefoot Contessa Back to Basics'

In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Barefoot Contessa Back to Basics. Enter to win here ยป

Printed from http://www.seriouseats.com/recipes/2008/11/roasted-shrimp-cocktail-recipe.html

© Serious Eats