Roasted shrimp cocktail -- Dinner Together
Spring is the season of celebration, so I thought I'd bring you another meal of that sort (like last week's steak).
Shrimp cocktail has the element of celebration for me, and as faithful readers know, my son loves shrimp. This recipe from Ina Garten's new book, Barefoot Contessa Back to Basics, caught my eye because it's even easier than the usual shrimp cocktail -- instead of poaching the shrimp, you just roast it in the oven with a little olive oil.
This turned out very well for us, and the homemade cocktail sauce had a nice kick. Because the larger shrimp was a little pricey, we used the 26-30 count size, which was a fine substitution as long as you don't care about the wow factor of really large shrimp. Sam loved it.
Making this inspired me to write a longer piece about shrimp for today's You & Taste section. Here's the shrimp cocktail recipe:
Roasted Shrimp Cocktail
(serves 6 to 8)
Shrimp:
2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
1/27 teaspoon kosher salt
1/27 teaspoon freshly ground black pepper
Sauce:
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Preheat the oven to 400 degrees. 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 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Serve as a dip with the shrimp.
From "Barefoot Contessa Back to Basics," by Ina Garten
Per serving (based on 8): 171 calories, 23 grams protein, 4 grams fat, 1 gram saturated fat, 10 grams carbohydrate, 0 grams fiber, 172 milligrams cholesterol, 687 milligrams sodium. Analysis by registered dietitian Jodie Shield.
(Photo by me)
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Comments
Roasted shrimp sound great. I'm wondering what you served this with? Only because I know your daughter is a non-meat eater and I'm guessing that applies to seafood as well. Don't get me wrong - I have been known to (on more than one occassion) serve a steak - and that's it, just a steak - for dinner. But we are a carnivorous bunch.
Actually, my daughter will sometimes eat seafood now, due in part to this blog, I think! She doesn't like shrimp. If I recall, we had some edamame and applesauce, which both will eat, and had this as a main dish. Leah may have had a quesadilla after trying it.
Posted by: Annelies | April 16, 2009 6:00 PM
Ina Garten uses roasted shrimp in several of her recipes and it is SO easy and wonderful. My kids always devour it. Her Shrimp and Orzo salad is an amazing summertime dish! I was thrilled to see you highlighted her new book in your recent You&Taste front page article! I have never been disappointed by anything I've made from her.
Posted by: Laura | April 16, 2009 6:06 PM