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Cook the Book: Roasted Shrimp Cocktail

Posted by Michele Humes, November 13, 2008 at 12:45 PM

"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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Roasted Shrimp Cocktail

- serves 6 to 8 -

Adapted from Barefoot Contessa Back to Basics by Ina Garten.

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

Procedure

1. Preheat the oven to 400°F.

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

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Tags: Barefoot Contessa Back to Basics, Cook the Book, Ina Garten, seafood, shrimp, Thanksgiving