I heard numerous raves on this recipe from Ina Garten, and after trying it a few nights ago, I can understand why. The shrimp have a delicious flavor, and aren’t rubbery or water logged like traditional shrimp cocktails. The sauce starts from a bottle, but is given extra zip and flavor with a few simple additions.
- 2 pounds (12 to 15-count) Shrimp
- 1 Tbsp Olive Oil
- ½ tsp Kosher Salt
- ½ tsp Black Pepper, freshly ground
- ½ cup Chili Sauce (recommended: Heinz)
- ½ cup Ketchup
- 3 Tbsp Prepared Horseradish
- Juice of ½ a Lemon
- ½ tsp Worcestershire Sauce
- ¼ tsp Tabasco
- Preheat the oven to 400⁰.
- 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 to10 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.