Spring is the season of celebration, so I thought I'd bring you another meal of that sort (like last week's steak).
Shrimp cocktail has the element of celebration for me, and as faithful readers know, my son loves shrimp. This recipe from Ina Garten's new book, Barefoot Contessa Back to Basics, caught my eye because it's even easier than the usual shrimp cocktail -- instead of poaching the shrimp, you just roast it in the oven with a little olive oil.
This turned out very well for us, and the homemade cocktail sauce had a nice kick. Because the larger shrimp was a little pricey, we used the 26-30 count size, which was a fine substitution as long as you don't care about the wow factor of really large shrimp. Sam loved it.
Making this inspired me to write a longer piece about shrimp for today's You & Taste section. Here's the shrimp cocktail recipe:
Roasted Shrimp Cocktail
(serves 6 to 8)
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
1/27 teaspoon kosher salt
1/27 teaspoon freshly ground black pepper
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.
From "Barefoot Contessa Back to Basics," by Ina Garten