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
- Preheat the oven to 400 degrees F.
- 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.
- 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!!
