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Your favorite party appetizer gets a new cooking technique. Try this roasted shrimp cocktail recipe for extra flavor, then dip it into a spicy cocktail sauce.
You are watching: Roasted Shrimp Cocktail (Ina Garten Recipe)
When I think of shrimp cocktail, I immediately think of my grandmother. Every summer, my mom makes my grandmother a meal of chilled seafood – shrimp cocktail, crab cocktail, crab fingers, and lobster tail. She also added some Jersey corn (sometimes corn pudding) and tomatoes on the side, which are her favorite.
I once worked at a restaurant that served a similar special and people went CRAZY for it. I spent a good portion of my life not eating seafood, so when I did start to eat it, I kicked myself for missing so many amazing meals.
My grandmother is well-known for her cocktail sauce. She used to make buckets of it for all of the parties that she went to. Her secret has always been to use Heinz Chili Sauce.
Ingredients //
The Shrimp:
- 2 lbs jumbo shrimp, peeled and deveined
- 2 tbsp olive oil
- salt and pepper
The Cocktail Sauce:
- 1/2 cup ketchup
- 1/2 cup Heinz chili sauce
- 3 tbsp horseradish
- 1 tsp Worcestershire sauce
- a few shakes hot sauce, to taste
- 1 lemon, juiced
- Optional: 1 lemon, sliced to garnish
How to Make Roasted Shrimp Cocktail // The Steps
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When I was working out this roasted shrimp cocktail recipe, I realized that Ina Gartner and my grandmother make the same sauce. You are probably thinking that she got it from Ina, but I can assure you that her recipe has been taped inside her pantry door longer than I’ve been alive.
Step 1: Preheat oven to 400°F.
Step 2: Line a rimmed baking sheet with foil. Add shrimp to a bowl, drizzle with olive oil, sprinkle with salt and pepper. Mix until coated. Turn out onto sheet pan and spread into an even layer.
Step 3: Roast for 8 to 10 minutes, or until the shrimp turn pink and firm.
Step 4: To make the cocktail sauce, combine ketchup, chili sauce, horseradish, lemon juice, Worcestershire, and hot sauce. Mix until well combined.
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Step 5: Pour sauce into a dish and serve with shrimp and extra lemon for squeezing.
Tips for the Best Roasted Shrimp Cocktail //
- U12 to U15 are my favorite for shrimp cocktail. They are really big and look so pretty on a platter.
- You can make these ahead of time, just keep them in the fridge until serving.
- When you buy your shrimp, look for E-Z peels or pay to have them peeled and deveined.
- You can also buy frozen jumbo shrimp, just be sure to buy ones with tails. They’re the essence of a shrimp cocktail, so you can dip them.
Variations //
You can change up the seasoning you roast your shrimp in however you like. I prefer simple salt and pepper because I find that the cocktail sauce gives such a delicious kick. Here are a few ideas:
- Old Bay Seasoning
- Cajun spices
- Chili lime seasoning
- Garlic and lemon
However you decide to roast your shrimp, just be sure to taste the cocktail sauce so you don’t overpower the dish.
FAQs //
How to Store Roasted Cocktail Shrimp //
Like any seafood, it’s important to store your cocktail shrimp properly so it doesn’t spoil. Keep it in a Ziplock bag on the bottom shelf of your fridge and eat it within 2 days. You can also keep your shrimp in the freezer for up to 6 months, just defrost overnight in the refrigerator (on the bottom shelf, to avoid cross-contamination).
When you’re ready to dig back in, heat them up in the oven at 350 degrees until heated through. You can also sauté them in some butter for a few minutes on the stovetop.
The cocktail sauce can be stored in an airtight container in your refrigerator for up to a week.
Source: https://gardencourte.com
Categories: Recipe
