Recipes

[Beebee2]

I just received an email link to this recipe and although I haven't fixed it yet, am planning to serve it as an appetizer with our Christmas dinner. The reviews were all great. And the idea of roasting, not boiling, is appealing on two levels. Level 1: easy, Level 2: more flavor and crispier texture. I'll bet there's a Level 3, also: appearance.

Ina Garten's Roasted Shrimp Cocktail

For the shrimp:
2 lb, 12-15 count per pound, shrimp
1 T good olive oil
1/2 t kosher salt
1/2 t freshly ground black pepper

For the sauce:
1/2 c Heinz chili sauce
1/2 c Heinz ketchup
3 T prepared horseradish
2 t freshly squeezed lemon juice, plus lemon zest for topping
1/2 t Worcestershire sauce
1/4 t Tabasco sauce

Preheat the oven to 400 deg F.

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

For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce. 6 to 8 servings

This is the link for those who might want to read the reviews:

http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-recipe2/index.html?nl=FNW_1212...