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Prawn

Roasted Shrimp Cocktail Louis

In this episode, Ina roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
  • good olive oil
  • kosher salt and freshly ground black pepper
  • 1 1/4 cups good mayonnaise, such as hellmann's
  • 1/2 cup heinz chili sauce
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons bottled grated white horseradish, drained
  • 2 teaspoons sriracha
  • 1 teaspoon worcestershire sauce
  • 1/4 cup minced scallions (2 scallions)
  • 2 tablespoons capers, drained

Directions

  1. Preheat the oven to 400 degrees F.
  2. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
  3. Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.