Easter Dinner!

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Posted by wendy | Posted in blog, Cooking | Posted on 04-04-2010

For Easter, I’ve decided to make some Shrimp! So I looked around the internet and found Ina Garten’s Shrimp Cocktail recipe. It’s easy, fast and I have all the things I need (other than Shrimp of course!)

I love Ina Garten’s recipe! I made her lentil soup last week and it was a total hit. The only thing I don’t like is that everything out of the recipe book serves 6 to 10. When there’s only 2, you end up eating the same thing over and over again. But, it’s so good, I can eat it over and over again!

I couldn’t find Horse Radish at the store, so we substituted wasabi. I guess you can say we made this cocktail sauce with an Asian flair. Anyway, Mr said it taste fine and wasabi is in the horse radish family so I am sure it’s awesome.

Here’s the recipe!

Roasted Shrimp Cocktail

From Ina Garten

Ingredients

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 chili sauce (recommended: Heinz)
  • 1/2 cup ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce (I used 2 squeezes of Wasabi)
  • 1/4 teaspoon hot sauce (recommended: Tabasco)

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

It’s awesome and easy!!

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