Saturday, December 29, 2012

Roasted Shrimp Cocktail

This wonderful recipe comes from Ina Garten and it's the only way I fix shrimp now for shrimp Cocktail.  I don't even need a recipe because I've made it so many times. Here's how I do it:
This is great for a crowd!

2 lbs. uncooked shrimp (21-25 per lb. size)
about 1 T. olive oil
freshly ground pepper
Kosher salt

Preheat oven to 400 degrees.

On a large foil-lined baking sheet, with sides, place the shrimp, drizzle with olive oil and sprinkle with the salt and pepper.  Toss together and then lay the shrimp out flat, without stacking.

Roast for 8-10 minutes, or until shrimp turn pink.  Let cool and then refrigerate until ready to serve.

Cocktail Sauce:

1/2 cup ketchup (about)
1/2 cup chili sauce (about)
3 T. of horseradish sauce (or more to taste...I can never add too much for my hubby!)
a dash ofWorchestershire Sauce
about 1 T. of fresh lemon juice
1-2  dashes of Tabasco sauce
some freshly ground pepper

Mix all ingredients together and chill until serving time.

Happy New Year blessings for health and happiness!!

I am sharing this with:


  1. Thanks for sharing, Kitty!

    And for some odd reason your pics aren't showing up for me, just red X in the upper left corner. : - (

  2. My son would love this...he is a shrimp fanatic! I can't wait to make it like this next time we have shrimp :)

  3. Love Ina and no doubt this recipe is a keeper! Happy New Year Kitty, wishing you all the best in 2013-enjoy:@)

  4. Oh My Gosh Kitty..They look so good I want them how easy is this recipe?? Love it!!

  5. Now this one is calling my name! Can't wait to try it ~ and I really want to be Ina when I grow up. :)


  6. Kitty, we continue to have a lot in common. We use Ina's recipe shrimp recipe also.

  7. Oh, Kitty, I could make a meal on this platter. I was raised on shrimp. I'll be fixing this one tonight. Thanks!
    Happy New Year, dear friend........Sarah

  8. Yummy for sure Kitty. I am preparing peppered shrimp with penne pasta tonight with an alfredo sauce.
    I love shrimp! May your new year will happy, healthy and prosperous. Come check out my Recipage tutorial. A great site for organizing your recipes and for your followers to print them, directly from your blog.

  9. This sounds fabulous.

    Great to have you be a part of Seasonal Sundays.

    Happy New Year!

    - The Tablescaper

  10. My dad loves shrimp, but I don't think he's ever had it roasted. We normally boil it. Your recipe sounds easy and looks very good, so I bet he would like to try a new way to enjoy his shrimp. Thanks for sharing your recipe and for stopping by my blog. Happy New Year to you and your family, Kitty!

  11. I enjoyed "meeting" you in 2012 via the blog world. Your posts are wonderful! Blessings to you and yours in 2013! ~ Phyllis

  12. Hmm, I always just thaw the shrimp out; I'll try your way next. I ended up by surfing on the tutorial for ReciPage and see you were there too. Might be a good thing to add to my blog if I can figure it out. Are you going to try it?
    Happy New Year Kitty.

  13. Hi Kitty,
    Thanks for all the inspiration and your special friendship this year. Wishing you and your family a very Happy New Year!
    Miz Helen

  14. Hi Kitty, I also use this recipe for shrimp cocktail! After I tried it the first time I wondered why anyone would ever boil the shrimp? It's so much more tender and tasty this way and looks much more appealing too. I use lots of horseradish and tabasco in the sauce and a little less chili sauce than she calls for. Wishing you a very happy new year! Linda

  15. Oh, that made me so hungry! I wish fresh shrimp was available in our area. laurie

  16. Hi Kitty,
    We will just love your Roasted Shrimp and your Cocktail sauce looks very tasty. Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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