Roasted Shrimp Cocktail Louis

I love a good retro recipe, especially one that's been given a modern spin. Classic shrimp cocktail usually calls for the shrimp to be boiled and served cold with a zippy tomato-based cocktail sauce. That classic recipe was a staple for years, served at every party, and is well and good. Except... nowadays we've learned that boiling doesn't do much to develop flavor and some would argue it doesn't do wonders for texture either.

Enter Ina Garten's Roasted Shrimp Cocktail Louis. Ina roasts the shrimp, serves them warm, and introduces a different kind of sauce..a creamier, dreamier, cocktail-based sauce consisting of: mayo; chili sauce; lemon juice; lemon zest; horseradish; Sriracha; Worcestershire; capers; and scallions.

After tasting this recipe, I think it's time for shrimp cocktail to make a major comeback. Everyone is always looking to make something that's really quick, fairly healthy, and delicious. Not to mention, we live in a sauce-obsessed world. We are always dunking and dipping our way through meals. This recipe fits all those criteria and then some.

Give this a try the next time you're entertaining or hosting a gathering.

Roasted Shrimp Cocktail Louis

Adapted from Cook Like A Pro

by Ina Garten

Serves 4-6, depending

2 pounds large (16 to 20ct) shrimp, peeled, deveined, with the tails

olive oil

salt and freshly ground black pepper

1-1/4 cups good mayonnaise, such as Hellman's

1/2 cup Heinz chili sauce

1/2 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1-1/2 tablespoons bottled grated white horseradish, drained

2 teaspoons Sriracha

1 teaspoon Worcestershire sauce

1/4 cup minced scallions (2 scallions)

2 tablespoons capers, drained

Note: I halved the recipe and it worked out just fine. If you make the entire recipe, you will need to use two sheet pans for the shrimp (don't crowd them on the pan or they won't cook properly).

Preheat the oven to 400F. 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.

Meanwhile, in a medium bowl, whisk together the mayo, chili sauce, lemon zest, lemon juice, horseradish, Srirarcha, 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.

*I made a half recipe. When Ina makes the full recipe she roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter. 

Under The Sea @ IHCC