This is my all time favorite appetizer and it’s definitely a family’s too. It’s such a treat for all of us and we always looks forward to enjoying it. The cocktail sauce isn’t too spicy, so if you enjoy hurting yourself when you eat (because of all the horseradish) add more to your liking. For us, the three tablespoons is the perfect amount. The shrimp cook quickly and perfectly in the oven the flavor is so much more rich compared to boiling them.The hardest part about making this is peeling and deveining the shrimp, which can take at least a half an hour per pound for me anyway. I suppose it’s worth saving the three to five bucks to clean my own so I grin and bear it through all the nasty vein pulling – ick! Thanks for reading, enjoy!
Roasted Shrimp Cocktail – adapted from 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 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 to 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 hot sauce. Serve as a dip with the shrimp.