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

Cook the Book: Roasted Shrimp Cocktail

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:6 to 8

Ingredients

  • For the shrimp:
  • 2 pounds (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the sauce:
  • 1/2 cup Heinz chili sauce
  • 1/2 cup Heinz ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce

Procedures

  1. 1

    Preheat the oven to 400°F.

  2. 2

    Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

  3. 3

    For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco. Serve as a dip with the shrimp.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: