Everyone loves shrimp cocktail.
It’s just one of those things.
But when you roast those shrimp, that’s where it’s really at. You know, it’s kind of like tomatoes. Magic.
You can serve them warm, or let them get to room temperature. Serve it all up in a pretty plate like this, with lemon slices on the corners, and I guarantee they’ll be gone before you know it.
It’s the perfect thing to add to a menu when you want a little something extra, but don’t have the time for anything complicated. Shrimp cocktail is indeed a classic, but roasting the dish makes it feel more special. Special, and delicious. Oh – and one more thing. Once you see how easy it is to make cocktail sauce yourself, you’ll never go back to bottled. I like to add a little extra horseradish to mine.
Roasted Shrimp Cocktail
Courtesy of Ina Garten
- 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 super easy-peasy cocktail sauce:
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Preheat the oven to 400 degrees F.
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 1 layer. Roast for 8 to10 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 hot sauce. Serve as a dip with the shrimp.