I will never go back to regular shrimp cocktail.  Borrowed from Ina Garten’s, ‘Barefoot Contessa, Back to Basics’, this is a perfect little appetizer to share before a cheese fondue!

Roasted Shrimp Cocktail

2 lbs. shrimp (12 to 15 count) – I bought a bag of large, frozen shrimp, peeled but with tails on, then I thawed them in the fridge overnight, and pressed them between 2 plates lined with paper towels to remove all excess moisture

olive oil, salt and freshly ground pepper


1/2 c. Heinz chili sauce

1/2 c. Heinz ketchup

3 T. prepared horseradish

2 t. freshly squeezed lemon juice

1/2 t. Worcestershire sauce

1/4 t. Tabasco sauce

Preheat the oven to 400, line a large baking sheet with parchment and pat your shrimp with paper towels to make sure they are as dry as possible.  Lightly spray the parchment with olive oil, spread out the shrimp in a single layer, lightly spray the shrimp and then give them all a good sprinkling of salt and freshly ground pepper.  Roast for 8 to 10 minutes until the shrimp are just pink and cooked through.

For the sauce, whisk together all ingredients (I try to do this ahead as I like cold cocktail sauce) – serve as a dip with shrimp that’s cool enough to handle – enjoy!

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