Ina Garten's Roasted Shrimp Cocktail (2009)

<a class="taxInlineTagLink" id="PECLB0004544" title="Ina Garten" href="/topic/lifestyle-leisure/cooking/ina-garten-PECLB0004544.topic">Ina Garten</a> gives the classic shrimp cocktail a twist in her book "Barefoot Contessa Back to Basics." Roasting the shrimp with olive oil, salt and pepper is even faster than poaching and just as tasty.<br>
<br>
(serves 6 to 8)<br>
Shrimp<br>
2  pounds (12 to 15 count) shrimp<br>
1  tablespoon good olive oil<br>
1/2 teaspoon kosher salt<br>
1/2 teaspoon freshly ground black pepper<br>
<br>
Sauce<br>
1/2 cup Heinz chili sauce<br>
1/2 cup Heinz ketchup<br>
3  tablespoons prepared horseradish<br>
2 teaspoons freshly squeezed lemon juice<br>
1/2 teaspoon Worcestershire sauce<br>
1/4 teaspoon Tabasco sauce<br>
<br>
Preheat the 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 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.<br>
<br>
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Serve as a dip with the shrimp.<br>
<br>
<i>Per serving (based on 8): 171 calories, 23 grams protein, 4 grams fat, 1 gram saturated fat, 10 grams carbohydrate, 0 grams fiber, 172 milligrams cholesterol, 687 milligrams sodium</i>

( Baltimore Sun photo by Kate Shatzkin / March 20, 2009 )

Ina Garten gives the classic shrimp cocktail a twist in her book "Barefoot Contessa Back to Basics." Roasting the shrimp with olive oil, salt and pepper is even faster than poaching and just as tasty.

(serves 6 to 8)
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

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

Preheat the 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 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 Tabasco. Serve as a dip with the shrimp.

Per serving (based on 8): 171 calories, 23 grams protein, 4 grams fat, 1 gram saturated fat, 10 grams carbohydrate, 0 grams fiber, 172 milligrams cholesterol, 687 milligrams sodium

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