It’s the first Friday of April and time for the First Ina Fridays blogging group to prepare and post an Ina Garten recipe. This month’s theme is appetizers. Ina is the queen of simple appetizers and the one I chose is no exception. It features shrimp, roasted in the oven in with olive oil, salt and pepper. The sauce is a snap to prepare with items you probably already have on hand. How easy it that? 🙂
One warning before you make this. Ina uses a lot of prepared horseradish in the sauce so add half, taste and proceed according to taste. We love horseradish so it was ok but I can see where it might be a little too much for others. Ina recommends shrimp, 12-15 count, cleaned and deveined and the tails left on. Our local market only carries the smaller size with tails removed. It would work fine either way. I went with what I had.
This would be a great addition to your Easter brunch. It would pair so well with deviled eggs and mimosas!
Here is Ina’s recipe for Roasted Shrimp Cocktail.
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the 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)
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 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 hot sauce. Serve as a dip with the shrimp.