My mom always likes having some seafood for Christmas Eve, so this year I suggested we try a different take on the usual shrimp cocktail. Instead of boiling the shrimp, you roasted them in the oven to get that great roasted flavor. They're still served cold, like the traditional version, but these have many times the flavor. Warning: it is possible to become addicted and eat so many that you end the evening with shrimp belly.
Roasted Shrimp Cocktail
From Ina Garten
For the shrimp:
2 pounds (12- to 15-count) shrimp
1 tablespoon good olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
For the sauce:
½ cup chili sauce
½ cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon hot sauce, such as Tabasco
Preheat the oven to 400°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.
Makes 6 to 8 servings