I just love shrimp in about any recipe and roasting them makes the shrimp taste so much better than poaching them. Ina Garten has another winner here and this shrimp cocktail is a favorite of mine. I also like to serve the shrimp with a Lemon Aioli.
Roasted Shrimp Cocktail
- 2 lbs. (12 to 15 count) shrimp
- 1 tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Pre-heat the oven to 400°F. Peel and devein the shrimp, leaving the tails on if desired. Combine the shrimp, olive oil and salt and pepper and spread them on a baking sheet. Roast for about 10 minutes, they will turn pink and start to curl up nicely; cool.
Serve with your own homemade sauce, or you can buy cocktail sauce at the store or use the following recipe:
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 3 tbsp. prepared horseradish
- 2 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. hot sauce such as tabasco
Combine above ingredients and serve with shrimp.