Monday, March 17, 2014

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail
I love shrimp cocktail, the more horseradish the better. I think of it as the cheaper version of my most favorite appetizer, oysters on the half shell. I love chilled shellfish and it makes for an easy presentation at a party. I stored the serving dish in the refrigerator prior to the party starting, but it would also be beautifully presented over crushed ice. This platter was actually a wedding gift and is called a shrimp server. And nine years later, I finally used it to serve shrimp. I guess shrimp server is a fancy way to say chip and dip set.  This is Ina Garten's recipe for shrimp cocktail and it really doesn't get any better.
Roasted Shrimp Cocktail

2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

1 cup ketchup
2 tablespoons horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
dash or two of hot sauce
1 fresh lemon for garnish

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 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.

For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish, lemon juice and hot sauce in a bowl and refrigerate for at least 15 minutes before serving. Salt to taste.

Serve the shrimp with the cocktail sauce and lemon wedges.
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