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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This delicious appetizer is courtesy of Ina Garten (Barefoot Contessa). If imitation is the sincerest form of flattery, then Luisascatering on this site should take a bow once again! I served this dish in mini-martini glasses to guests last night and they raved about it! Read more ! If you purchase the shrimp with the vein out, then shelling and rinsing will be a snap. I made the sauce a day ahead of time except for the fresh lemon juice which I added right before serving. Roasting the shrimp instead of boiling it makes a world of flavor difference....try it! 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 |
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) |
Directions:
1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp, leaving the tails on.
3. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer.
4. Roast for 8 to10 minutes, just until pink and firm and cooked through.
5. Set aside to cool.
6. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
7. Serve as a dip with the shrimp.
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