Tuesday, December 9

Roasted Shrimp Cocktail

Roasting the shrimp in the oven puts a little twist on the classic shrimp cocktail

Barefoot Contessa Roasted Shrimp Cocktail

Shrimp cocktail has been a popular appetizer for decades and is guaranteed to get eaten at just about any party. Typically, shrimp cocktail consists of poached shrimp that has been chilled and is served alongside a red ketchup-based cocktail sauce. This recipe is an updated version based on one from the Barefoot Contessa and calls for roasting the shrimp in the oven and serving it warm or room temperature. The roasted shrimp are not only more delicious than the cold poached shrimp, but they're even easier to prepare: just toss the shrimp with a little oil, salt, and pepper, spread onto a sheet pan, and cook in the oven for about eight minutes. The high heat helps to bring out the shrimp's sweetness for juicy shrimp that have much more flavorful than the cold, dry shrimp you find on some seafood platters. The cocktail sauce can be prepared up to a day in advance and kept in the fridge until ready to serve. Arrange everything on a platter and serve with a couple lemon wedges for an inviting appetizer that's perfect for your next party.

More Shrimp Recipes:
- Shrimp with Three-Herb Chimichurri
- Green Gazpacho with Chile-Rubbed Shrimp
- Bay Shrimp Gratin

Roasted Shrimp Cocktail:
For Cocktail Sauce
  • Combine 1 c. ketchup, 2 tbsp. prepared horseradish, 1 tsp. worcestershire sauce, and several dashes of hot sauce in a bowl.*
For Shrimp
  • Preheat the oven to 400F.
  • On a large rimmed baking sheet, combine 2 lb. peeled and de-veined shrimp,** 2 tbsp. olive oil, and a large pinch of salt and pepper.
  • Roast the shrimp for 8-9 minutes, or until pink and opaque.
  • Let shrimp cool slightly, then arrange on a platter and serve with cocktail sauce and slices of lemon.

Serves eight-twelve (appetizer)
*I used Texas Pete.
**I used medium-sized shrimp, about 15-18 per lb.