February 18, 2010
If I had to pick a favorite cooking method it would have to be roasting. Ok, maybe grilling. But around here, the charcoal grilling option is limited to about 6 months of the year, so roasting is our fail safe year-round dry heat method for yielding big flavor. A gas grill would likely expand the grilling option to about 9 months (even though nothing beats the flavor of a charcoal flame). But that is on my long list of “wants” which also includes a cook’s kitchen with a stone topped island and double ovens, and a pony (code for it ain’t happening anytime soon). So until then, we’ll roast our way through the winter months. Fine by me, especially when it comes to this roasted shrimp cocktail recipe we discovered about a year ago. It’s really more a method than a recipe. But after you realize how insanely simple and delicious this is, you’ll say buh-bye to pre-cooked rubbery shrimp and the poaching method. Forever.
And, I strongly suggest you try Ina’s recipe for cocktail sauce. I always thought cocktail sauce was cocktail sauce. No, this is cocktail sauce. Her recipe takes all of 90 seconds to stir together and the bottled stuff can’t touch it. Plus you can play with the amounts of horseradish and hot sauce depending on your preference for heat.
This is a terrific appetizer, though we’ve made a dinner out of it. I’ve also adapted this recipe for shrimp tacos. In addition to tossing the shrimp in olive oil and salt and pepper, squeeze over some fresh lime juice and a sprinkling of ground cumin or chili powder before roasting, then toss in fresh chopped cilantro to serve. Another tasty variation is adding the juice of a lemon and some minced garlic before roasting.
Roasted Shrimp Cocktail(Recipe by Ina Garten)
For the shrimp:
- 2 pounds (12 to 15-count) shrimp*
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper (I use more like 3/4 tsp; we love 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.
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. Serve warm, at room temperature or chilled.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
*To make my life easier I purchased deveined shrimp with peels on.