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.
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