Roasted Shrimp Cocktail

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This recipe could not be easier or anymore delicious!

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My lovin' man accidentally showed up with cooked shrimp, so we didn't get to check out Ina's roasting trick (darn! But the sauce was truly disappointing--I've had better straight out of the jar! Overly "ketchup-y" and no kick.

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Fantastic! Not only is this EASY and QUICK but this has to be the best cocktail sauce I have ever had...bar none! The best thing is I make it early in the day or even the night before so on a night when I am going to be home late I have a meal waiting for me that is both healthy and delicious.

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I made her gazpacho first & then decided to add shrimp to the dish so I found this recipe. I made much smaller shrimp 26-30 count & roasted them for 6 minutes & they are fabulous. I will make the cocktail sauce next time. Ina is the best!!!!!

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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.