December 29, 2008

Roasted Shrimp Cocktail and Cocktail Sauce with a kick!

I love seafood. I also love shrimp cocktail at a party. However, sometimes I have found that some of the pre-done trays kind of leave the shrimp a little rubbery, so when my idol, The Barefoot Contessa, did shrimp in the oven on her show, I was intrigued! I was also delighted with the recipe was in my Barefoot Contessa's Back to Basics cookbook!

This is so easy and it saves the hassle of dealing with boiling the shrimp tastes soooo yummy!

For the shrimp

2 pounds shrimp (12 to 15 count shrimp, I got ours at Costco...already de-veined! Woo hoo!)
1 Tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees.

Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in one layer. Toss them around to make sure they are covered with the olive oil, salt and pepper. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the cocktail 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

Combine together and refrigerate before serving.

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