Roasted Shrimp Cocktail

This is the time of year where we are scrambling for entertaining dishes that are easy to prepare and to serve guests.

This is how you improve on shrimp cocktail.  Roast the shrimp, don’t boil and prepare a good spicy cocktail dipping sauce.

Roasted Shrimp Cocktail
Serves 6-8
Recipe from 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
For the Sauce
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Directions:
Preheat 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 one layer.  Roast for 8-10 minutes, just until pink and firm and cooked through.  Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.  Serve as a dip with the shrimp.
Enjoy!

39 thoughts on “Roasted Shrimp Cocktail

  1. I've been going through my shrimp recipes for the holidays and, just this morning, came to the conclusion that I'd do a simple shrimp cocktail. This recipe is even simpler and, I think, even tastier. Thanks for the impetus that I needed. Love Ina's cocktail sauce.Best,Bonnie

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  2. If roasting does as much for shrimp as it does for vegetables, I am going to LOVE this recipe!! So simple with a very festive presentation. Thank you, Velva. blessings ~ tanna

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  3. Ina is one smart cookie. Roasting shrimp tastes so much better….actually roasting anything is better! 🙂 Shrimp cocktail is the first thing to go at a buffet. Delicious!

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  4. I love a good shrimp cocktail! And we do actually boil ours, but we boil them in half beer/half water, then we toss it in some good olive oil, salt and parsley so they have some good flavor. And we always use chili sauce! Yum! Roasting it sounds like a great idea!!

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  5. Velva, I am so glad you posted this recipe. I tried roasting shrimp once and it turned out poorly, now I see I overbaked it. This looks great, for entertaining or just as an appetizer before a romantic dinner 🙂

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  6. Yes, roasted shrimp can't be beat. I love Ina Garten's recipe for roasted shrimp salad too. And I adore those miniature glasses. Matter of fact, I have some that are quite similar :)Best wishes to you, Velva, during the holiday season!

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  7. Velva, At my daughters wedding 2 years ago we served Ina's Roasted Shrimp as a passed appetizer for the pre-reception. I gave the recipe to the caterers but I also had them use a French herbed sea salt (went and bought it for them so they would be sure to use it) and it was delicious, giving the shrimp a little crunch that was wonderful. It comes from The French Farm and it is the Fishermans Blend. I use these herbed sea salts all the time and use the Gardeners Blend most often. We can get it here locally too, Simply Entertaining.Susan at Foods Glorious Foods recommended them to me and said she uses the Gardeners Blend in her pasta water. I now never cook pasta that I don't use it.Carolyn/A Southerners Notebook

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  8. Hi lovely lady.This is a perfect appetizer looks so Yummy for my dinner party's. I would like to thank you so much for your sweet comments on my Blue Christmas Tablescape. I hope you have a wonderful week with your family.XXOO Diane

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  9. Those sound really tasty. Isn't it fun to have appetizers for events? People can graze while they mingle, and the host doesn't have to worry about people going hungry if the meal is late with being prepared!

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