As you're planning summer get-togethers, a delicious alternative to traditional shrimp cocktail, and a big hit with my friends, is roasted shrimp cocktail. As a quicker fix, you may buy the cocktail sauce in your market's fish department instead of making it.
FOR THE SHRIMP:
2 lbs (12-15 count) shrimp
1 TBS olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
FOR THE SHRIMP:
2 lbs (12-15 count) shrimp
1 TBS olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
FOR THE SAUCE:
1/2 c. Heinz chili sauce
1/2 c. Heinz ketchup
3 TBS prepared horseradish
2 tsp freshly squeezed lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
Preheat over to 400˚.
Peel & devein shrimp, leaving tails on. Place them on a sheet pan with olive oil, salt & peper, spread in one layer. Roast 8-10 minutes, just until pink and firm and cooked through.
For the sauce, combine all ingredients. Serve as a dip with the shrimp.
Recipe taken from:
Garten, Ina. Barefoot Contessa Back to Basics. New York: Clarkson Potter/Publishers, 2008.
(photo: Great Diamond Island)
