Roasted Shrimp Cocktail

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This is absolutely the best cocktail sauce I have ever had. It is better than restaurant quality.

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This was the best cocktail sauce I have ever eaten. I have never been a cocktail sauce eater. (I even used thousand island dressing as a substitute-which says alot- Took this to an office party and it was a huge hit.

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Amazing! The preparation of the shrimp really exemplifies the "less is more" concept. The cocktail sauce reminds me of the very classic recipes -- nothing fancy, simple, but powerful in flavor. We loved this and will make it many more times I'm sure.

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I used to think I made the best shrimp cocktail until I tried this! The roasting of the shrimp intensifies the shrimp flavor and makes them delectable! The problem is that I start popping them in my mouth even when they are still hot out of the oven because they are so good!! I will never go back to boiling them. It just waters them down! I swear by you Ina and watch you religously! Thanks for all the good tips!!

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The ONLY way to cook shrimp cocktail from now on. I used Sylvia's seasoning salt- a little reminiscent of Old Bay with a hint of curry. I had 16-20 count and roasted for 8 minutes, since it continues to cook on the pan when you pull it out of the oven. I serve with both traditional cocktail and a homemade creamy horseradish. The best!

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Another GREAT recipe from Ina. I will never boil shrimp again! This recipe makes the shrimp the perfect texture- not rubbery and not slimy. Absolutely perfect! And way easier since you don't have to watch a boiling pot to make sure you aren't overcooking. Also, if you don't have all the ingredients to make cocktail sauce from scratch, just add horseradish to ketchup to taste. Good shortcut.

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This is a fabulous method of cooking the shrimp. I will never boil them again. The difference in taste is unbelievable. I serve them with an aioli sauce. They were the first things to go at my Superbowl party. Try them. You won't be disappointed!! Thanks Ina!

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This is one of my favorite recipes! I serve it almost every time I'm entertaining. However, as Ina would say, I turn the volume up a little. I zest the lemon and finely chop the zest to sprinkle over the hot shrimp. Also for some brightness and fresh flavor I finely chop cilantro or flat leaf parsley to sprinkle on the shrimp. I have found that during cocktail parties often people will just graze picking up a chip or shrimp here and there. So because of this I like to remove the tails and instead serve with tooth picks on the side. I think this works better than finding a place to put the shrimp tail.

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This recipe is so simple and fantastic! I have gotten rave reviews whenever I have made this recipe. The cocktail sauce is made from easy-to-find ingredients and the combo of the roasted shrimp is better than any store bought tray I've ever had! I did skip the hot sauce in the cocktail sauce...the sauce has enough zip without it. One of my favorite Food Network recipes!

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This is the best way to prepare shrimp. So much better than than boiling. Wonderful cocktail sauce as well. Simply spectacular!!