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Roasted Shrimp Cocktail Louis

Prep Time
30 min
Yields
8 - 10 servings

A simply delicious shrimp appetizer served with a spicy dip.

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ingredients

2
lb(s) large (16 to 20-count) shrimp, peeled, deveined, with the tails
Good olive oil
Kosher salt and freshly ground black pepper
1 ¼
cups good mayonnaise, such as Hellmann's
½
cup Heinz chili sauce
½
tsp grated lemon zest
2
tbsp freshly squeezed lemon juice
1 ½
tbsp bottled grated white horseradish, drained
2
tsp Sriracha
1
tsp Worcestershire sauce
¼
cup minced scallions (2 scallions)
2
tbsp capers, drained
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directions

Notes

Cook’s NoteIn this episode, Ina roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter.

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

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.

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