Tuesday, November 19, 2013

Roasted Shrimp Cocktail

This is an Ina Garten recipe--I've been wanting to try it for a long time. Basically, it's just a regular shrimp cocktail, but the shrimps are roasted instead of steamed. 
Tonight was the perfect night to try this recipe--I'd been at school late, tutoring kids for my final exam in the morning. It takes less than 15 minutes all together. 
This came out DELICIOUS. I made a pound and a half of shrimp, and Adam and I had it for dinner, rather than an appetizer. 
So easy, so yummy--make immediately! 
Ingredients! You probably have most in your fridge already. Not picture--Worcestershire sauce and hot sauce (I used Sriracha) 
For the shrimp:
2 pounds (12 to 15-count) shrimp
3 tablespoons melted butter
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black 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: Sriracha)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Or--buy cleaned, frozen shrimp and just rinse under cool water. 

Defrosted and rinsed shrimp. 
Toss shrimp in a bowl with butter, salt, and pepper. Spread on a roasting sheet in one layer.  Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
Roasted shrimp! This pan has seen a lot of wear and tear. 
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

This is a SUPER easy weeknight dinner--pair with your favorite cheap white wine.

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