Roasted Shrimp

The method, not the recipe, from Ina Garten's Barefoot Contessa television show. The recipe, however, is in her new book, Barefoot Contessa Back to Basics, as Roasted Shrimp Cocktail.

We love shrimp cooked without deep frying and without breading. A favorite Friday evening dinner when we lived in the city was at a small tavern not far from our apartment who served mounds of boiled shrimp. Washed down with an icy beer.

The first time I roasted shrimp, we were both amazed at the flavor of the shrimp. It was not watery and had a great shrimp flavor.

After that first appetizer of roasted shrimp, I decided that boiled shrimp would never again grace the table at Linderhof.

It's a simple method. Peel the shrimp but leave the tails on (makes a great handle), preheat the oven to 400, sprinkle the shrimp with olive oil, salt and pepper and toss. Roast for about 5 minutes or until the shrimp turn pink. Don't overcook.
Of course, what is shrimp without cocktail sauce. Whether it is from a jar or homemade. The Roasted Shrimp Cocktail episode of the Barefoot Contessa had a 1000 Island Type of sauce. Similar to the one that I grew up with. Mine, being much simpler, half mayonnaise and half ketchup.

Barefoot Contessa Back to Basics includes a recipe for cocktail sauce and like all Ina recipes, it is very good.

Shrimp Cocktail Sauce
(From Barefoot Contessa Back to Basics)

1/2 cup Heinz chili sauce
1/2 cup Heinz catsup
1 T. prepared horseradish
2 t. freshly squeezed lemon juice
1/2 t. Worchester sauce
1/2 t. Tabasco sauce

Combine all ingredients and serve as a dip for shrimp