Martian Food
Sep 18, 2015

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Roasted Shrimp Cocktail with Cocktail Sauce

Active time:20 minutes

Start To Finish:20 minutes

Difficulty:

Serving size: 8

Source: The Barefoot Contessa, Back to Basics

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Ingredients:

2 lbs. 12-to-15-count shrimp
1 Tbs. good quality extra-virgin olive oil
½ tsp. kosher salt
½ tsp. freshly ground black pepper
½ cup chili sauce
½ cup ketchup
3 Tbs. prepared horseradish
2 tsp. freshly squeezed lemon juice
½ tsp. Worcestershire sauce
¼ tsp. Tabasco sauce

Directions:

FOR THE SHRIMP:

Preheat the oven to 400°.

Peel and devein the shrimp, leaving the tails on.  Place them on a sheet pan, toss with the olive oil, salt, and pepper, and spread them in a single layer.  Roast for 8 to 10 minutes, until just pink and cooked through.  Cool.

FOR THE COCKTAIL SAUCE:

Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.  Serve with the shrimp.

MAKE AHEAD:

The shrimp can be roasted and the sauce made up to one day ahead.  Refrigerate separately, and serve cold.



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