Roasted shrimp cocktail
By: Ina Garten, the Barefoot Contessa From: Barefoot Contessa
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Roasted shrimp cocktail
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 6-8
Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce
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Ingredients
For the shrimp
- 900g extra large shrimps, or king prawns
- 1 tbsp extra virgin Olive oil
- 0.5 tsp Salt
- 0.5 tsp freshly ground black pepper
For the sauce
- 120ml chilli sauce
- 120ml tomato ketchup
- 3 tbsp prepared horseradish
- 2 tsp freshly squeezed lemon juice
- 0.5 tsp Worcestershire sauce
- 0.25 tsp Tabasco
Method
1. Preheat the oven to 200C/gas 6.2. Peel and devein the shrimp, leaving the tails on. Spread them on baking sheet in one layer, drizzled with the olive oil, salt, and pepper. Roast for 8-10 minutes, until just pink and firm and cooked through. Set aside to cool.
3. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco in a bowl. Serve as a dip with the roasted shrimps.
For more Barefoot Contessa recipes check out Ina Garten's book - The Barefoot Contessa: Back to Basics
Comments & Ratings
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Latest Comment
I saw Inga do this recipe and I must admit it looked delicious ! I watch her daily and I have come to the conclusion
that she is my favourite chef ,i s there nothing that she cannot cook such fresh produce and she always makes her recipes look so simple and easy to do.