hopefully michael chiarello doesn't sue me for the title of this post, but that's exactly how i'd describe this recipe for roasted shrimp cocktail.
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how many times have you seen shrimp cocktail as an appetizer? billions? ok maybe only millions, but you get the point. it's been done. a lot.
ina garten, my favorite food network lady, has this simple recipe for making those shrimp (and the cocktail sauce!) just a little bit better.
and don't your guests deserve the best?
|clockwise, from top: shrimp from the seafood counter, cocktail sauce mixture, cocktail sauce ingredients, uncooked shrimp|
you'll want to start with some uncooked, tail-on shrimp. i bought mine already peeled and deveined but you can do that yourself if you want to.
preheat your oven to 400 degrees, season the shrimp liberally with salt and pepper and drizzle with olive oil. i added red pepper flakes to mine also.
after they cook in the oven for about eight minutes they'll look like this
just set them aside to cool. now we work on the cocktail sauce.
the ingredients* i used are shown above. i didn't have any chili sauce so i only used ketchup and it turned out great. but here's the full recipe, just in case.
i also try to roll my lemons around on the counter before squeezing them for juice. helps get the juices flowing (ba-dum-ching!)
just a small tip.
now, assemble the ingredients on a serving platter and dig in!
and so so good.
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*if you are a heinz addict/aficionado/dedicated user, stop right now. i used to be a heinz-or-nothing girl myself. until i tried organic ketchup. it makes heinz taste like red salt paste. i almost guarantee you'll be converted.