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Roasted Shrimp Cocktail

Recipe courtesy of Ina Garten

From: Food Network Magazine

Recipe courtesy of Ina Garten

Watch how to make this recipe.

From: Food Network Magazine

Roasted Shrimp Cocktail

Name: Roasted Shrimp Cocktail
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds (12 to 15 count) shrimp; 1 tablespoon good olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup Heinz chili sauce; 1/2 cup Heinz ketchup; 3 tablespoons prepared horseradish; 2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 to 8 servings

Nutrition Info

Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 to 8 servings
Nutrition Info

Ingredients

For the shrimp:

2 pounds (12 to 15 count) shrimp

1 tablespoon good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup Heinz chili sauce

1/2 cup Heinz ketchup

3 tablespoons prepared horseradish

2 teaspoons freshly squeezed lemon juice, plus lemon zest for topping

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

Directions

Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
For the sauce, mix the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Top the shrimp with lemon zest and serve with the sauce.

Photograph by Quentin Bacon

Courtesy of Food Network Magazine

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Roasted Shrimp Cocktail

For the shrimp:

For the sauce:

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