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Roasted Shrimp Cocktail

Shrimp is one of my favorite seafood indulgences so when I saw this recipe in Ina Garten’s Back To Basics cookbook I knew it was going on the menu.Last night I needed an appetizer to take to a friends house so it was the perfect opportunity to try this recipe.

Keeping frozen shrimp on hand makes for quick and easy meal prep. They thaw out fairly quickly and worked perfectly in this recipe.

Just like roasted chicken has more flavor than poached, the same is true for roasted shrimp! Ina points out that this recipe is awesome for entertaining since you don’t have to deal with a big pot of boiling water. It can be made ahead of time and it’s delicious served at room temperature or chilled. The sauce is amazing and so easy.

This shrimp recipe would also work as an entree. It would pair nicely with Perfect Baked Brown Rice, Easy Quick Microwave Polenta or serve it over a bed of baby greens or a little whole wheat pasta with a sprinkle of freshly grated Asiago cheese.

Roasted Shrimp Cocktail

  • 2             pounds  shrimp — peel and devein, leaving tails on (21-25 shrimp per pound)
  • 1         tablespoon  extra virgin olive oil
  • 1/2      teaspoon  kosher salt
  • 1/2      teaspoon  freshly ground pepper

For the Sauce

  • 1/2           cup Heinz ketchup
  • 1/2           cup Heinz chili sauce
  • 3        tablespoons prepared horseradish
  • 2          teaspoons  lemon juice
  • 1/2      teaspoon  Worcestershire sauce
  • 1/4      teaspoon Tabasco sauce

Preheat oven to 400 degrees.

Line a large baking sheet with aluminum foil for easy clean up.

Combine the prepared shrimp, olive oil, salt and pepper on the prepared baking sheet.

Spread shrimp out in a single layer. Roast for 8-10 minutes, just until pink and cooked through.

Set aside to cool while you prepare the sauce.

Combine  the sauce ingredients, stir to mix well. Serve as a dip with shrimp.

Yield: 8 Servings

Nutritional Information

Per Serving: 157 Calories; 4g Fat (21.5% calories from fat); 23g Protein; 7g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 477mg Sodium.   WWPP 4

Adapted from Back To Basics cookbook by Barefoot Contessa – Ina Garten.

Read where I posted about this recipe here.

 


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