Friends asked us to bring an appetizer to a dinner last weekend. Scott and I had tried Ina Garten’s Roasted Shrimp Cocktail once before and we thought it was delicious. Last weekend, we tried it with friends. Friends loved it, we loved it – it was a win all around and we loved that. 😉 Ina’s cocktail sauce has a nice flavor and pairs nicely with the shrimp. It’s also an easy recipe. Enjoy!
Roasted Shrimp Cocktail
2 pounds (12-15 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
Preheat the oven to 400 degrees. 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 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco. Serve as a dip with the shrimp.
Credit: Ina Garten, Barefoot Contessa