Saturday, December 10, 2011

Roasted Shrimp Awesomeness!

I'm a sucker for shrimp cocktail. Especially when there are other things to slather in cocktail sauce like cheese, crackers and bread. Since this has been one of the longest and most hellacious weeks ever I decided we needed a little treat. Plus I had leftover horseradish and another shrimp recipe I wanted to try. Normally I just buy the precooked shrimp and adjust my recipes for that but this roasted shrimp recipe seemed like fun and uncooked shrimp is a whole two dollars cheaper at WF.
Behold the heavenly platter of awesomeness!
I liked this recipe, it was fun to roast the shrimp. I felt that there was a little bit of a texture difference if you knew to pay attention....they weren't as soft as precooked frozen shrimp. I loved the fact that they were seasoned and you could see that. The sauce was pretty good, had some depth to it but I'm just more of a straight up horseradish and ketchup girl. If it doesn't make you tear up then it's not hot enough!
Roasted Shrimp Cocktail
(adapted from Ina Garten)
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1. Preheat the oven to 400 degrees F.
2. 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.
3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

No comments:

Post a Comment