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Ina Garten's Roasted Shrimp Cocktail

Ina Garten's Roasted Shrimp Cocktail on our half sheet pan and ready to serve 

Products used: Tellicherry PeppercornsPepperMate Pepper MillProfessional Half Sheet PanOlio Santo Extra Virgin Olive Oil


For the Shrimp:
2 pounds (12 to 15 count) shrimp
1 tablespoon Olio Santo olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the 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 one 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.

Serving suggestion: Serve the dip in our Hotel Silver Sauce Boat and the shrimp on any of our white serving platters.

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