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

Loading text goes here What's This? OK

Cook the Book: Roasted Shrimp Cocktail

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: