|Flowers from the fabulous|
Bridgehampton Florist..where else?
These shrimp are the center of attention on our Holiday Open House Buffett.
If you’re ever roasted asparagus and recognized the flavor difference between that and its boiled version, you have some sense of why Ina’s is the only way to go when you make Shrimp Cocktail. Instead of boiling all the taste out of the shrimp, this incredibly easy method imparts a deeper richer taste. And in the 8 to 10 minutes your shrimp are roasting, you can whip up the Spicy Cocktail Sauce to go along with them.
Recipe for Ina Garten’s Roasted Shrimp Cocktail
1 tablespoon good olive oil*
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
* I had some lemon infused olive oil which I used this time to great effect. It gave the shrimp another little flavor kick. But regular Extra Virgin Olive Oil does just fine.
Recipe for the Spicy Cocktail 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)*
*We like our sauce really hot so we added Srircha (Tuong Ot Sriracha) as well as Chili Garlic Sauce (Tuong Ot Toi Viet Nam)and the crowd loved it. (We made a milder dip for our younger guests involving mayonnaise, sweet relish and ketchup – but everyone preferred the really spicy version).
1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until 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 hot sauce. Serve as a dip with the shrimp.