Roast Shrimp With Cocktail Sauce Barefoot Contessa Food

ROASTED SHRIMP COCKTAIL LOUIS

Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

Steps:

Preheat the oven to 400 degrees F.
Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

ROASTED SHRIMP COCKTAIL

Roasted Shrimp Cocktail image

Provided by Ina Garten

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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)

Steps:

Preheat the oven to 400 degrees F.
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.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

ROAST SHRIMP WITH COCKTAIL SAUCE (BAREFOOT CONTESSA)

Roast Shrimp With Cocktail Sauce (Barefoot Contessa) image

I saw Ina Garten make this on one episode and I had to try it. So easy and delicious! The cocktail sauce is awesome!

Provided by HisPixie

Categories High Protein

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs shrimp, tails on (12-15 count)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper, freshly ground
1/2 cup chili sauce (Heinz)
1/2 cup ketchup
3 tablespoons horseradish
2 teaspoons lemon juice, freshly squeezed
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (Recommend Tabasco)

Steps:

Preheat the oven to 400 degrees F.
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.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

COCKTAIL SAUCE (INA GARTEN BACK TO BASICS)

Cocktail Sauce (Ina Garten Back to Basics) image

This is a sauce for dipping shrimp into. It goes with Ina Garten's roasted shrimp cocktail Roasted shrimp coctail recipe #350688 . This sauce from Back to Basics cookbook from 2008, is perfect for any shrimp cocktail and easy to make. I keep it on file so no more bottle cocktail sauce is needed thus saving me money and allowing me to control the ingredients. Enjoy! ChefDLH

Provided by ChefDLH

Categories Sauces

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup chili sauce (recommended -- Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended -- Tabasco)

Steps:

-combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
-Serve as a dip with shrimp.

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