- FOR THE SHRIMP:
- 2 lbs. shrimp (buy the largest you can find)
- 1 Tbs. extra-virgin olive oil
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- FOR THE COCKTAIL SAUCE:
- ½ cup chili sauce (we use Heinz)
- ½ cup ketchup (also Heinz)
- 3 Tbs. prepared horseradish
- 2 tsp. freshly squeezed lemon juice
- ½ tsp. Worcestershire sauce
- ¼ tsp. Tabasco sauce
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Shellfish, Fast and Easy, Can Be Prepared Ahead
Active Time: 20 minutes
Start to Finish: 30 minutes
Preheat the oven to 400°
For the sauce, combine all the ingredients, and refrigerate until ready to use.
Peel and devein the shrimp, leaving the tails on. Place the peeled shrimp on a baking pan with the olive oil, salt, and pepper. Mix to coat the shrimp and spread them out in a single layer. Roast for 8 to 10 minutes until the shrimp are opaque and firm to the touch. Remove from the oven and let cool. You can make the shrimp early on the day of the party and refrigerate it until ready to serve. Serve with the cocktail sauce.
Most shrimp is sold by the number per pound. The original recipe calls for 12-15 count (12-15 shrimp per pound), but we have found that hard to find, and generally use 16-20 count.
Many stores sell easy-peel shrimp. This means that the shell has been split down the back and the shrimp has already been deveined. We always try to buy shrimp this way as it significantly cuts down your prep time.
Buy ready-made cocktail sauce. It won't be as good, but it will be acceptable. Heinz (what else) is our favorite.
A complete cheat would be to also buy the shrimp already cooked, but that then becomes the regular shrimp cocktail, which is another recipe entirely.
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