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Ina Garten's Roasted Shrimp Cocktail (2009)

Ina Garten gives the classic shrimp cocktail a twist in her book "Barefoot Contessa Back to Basics." Roasting the shrimp with olive oil, salt and pepper is even faster than poaching and just as tasty. (serves 6 to 8) Shrimp 2 pounds (12 to 15 count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 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 Preheat the oven to 400 degrees. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Tabasco. Serve as a dip with the shrimp. Per serving (based on 8): 171 calories, 23 grams protein, 4 grams fat, 1 gram saturated fat, 10 grams carbohydrate, 0 grams fiber, 172 milligrams cholesterol, 687 milligrams sodium Baltimore Sun photo by Kate Shatzkin
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