Name: Roasted Shrimp Cocktail Louis
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 to 10 servings
Ingredients: 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails; Good olive oil; Kosher salt and freshly ground black pepper; 1 1/4 cups good mayonnaise, such as Hellmann's; 1/2 cup Heinz chili sauce; 1/2 teaspoon grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons bottled grated white horseradish, drained; 2 teaspoons Sriracha; 1 teaspoon Worcestershire sauce; 1/4 cup minced scallions (2 scallions); 2 tablespoons capers, drained

Directions

Preheat the oven to 400 degrees F.
Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

Cook’s Note

In this episode, Ina roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter.

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Roasted Shrimp Cocktail Louis

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