Roasted Shrimp Cocktail is so delicious and easy to make. Roasting the shrimp gives it a more complex flavor, I love to make this for parties. I usually get a large pack of shrimp from Costco. To keep the costs down, I don’t get the 12-15 count, I get the 21-25 count, they are already deveined and the tails left on.They taste wonderful and make a nice presentation.
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
For the sauce
1/2 cup chili sauce (recommended Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended Tabasco)
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place then on a sheet pan with olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. If using smaller shrimp (21-25 count) cook 6 to 8 minutes. Set aside to cool.
For sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
For individual servings I place 1 teaspoon of sauce, one small lemon wedge and one shrimp in container such as miniature martini glass, shot glass or mini plates. Party city has a nice selection of these items.
I got this recipe from the Food Network
This recipe was adapted from 2008, Barefoot Contessa Back to the Basics