Why I love Ina Garten’s Roasted Shrimp Cocktail Recipe
I make tons of Shrimp Cocktail! Why? Because people love it. When you serve shrimp cocktail at any size gathering, every last piece gets eaten, every time. People. Love. Shrimp. Cocktail.
However, we need to stop for a moment and discuss the quality of most of the shrimp cocktail that is being served out there. Water logged, flavorless excuses for shrimp are not how this delicate seafood should be served. Shrimp Cocktail should be meaty, dry, and slightly briny. It should have tons of flavor all on its own. It should not be wet, and without flavor like those horrid shrimp rings at the grocery store- those just hurt my soul.
It’s very easy to take Shrimp Cocktail to a whole other level, so why not do it? All it takes is good quality shrimp and this recipe. One of the most delicious Shrimp Cocktail recipes out there is Alton Brown’s The Shrimp Cocktail. It’s truly fabulous, but it requires a brine bath, rinsing and drying, which adds extra ingredients, a good deal of time and steps. I rarely make Alton’s recipe unless it’s small batch and prefer a more simple, equally delicious version.
When not committed to a brine and rinse, I recommend this easy Roasted Shrimp Cocktail recipe that is featured in not just one, but two, Ina Garten’s Cookbooks- Back to Basics and Cook Like a Pro. It couldn’t be easier and is perfect for serving a crowd! Simply clean the shrimp (or buy cleaned), toss with olive oil, salt & pepper, add shrimp to a sheet pan in a single layer and roast for about 8 minutes.
Tips on How to Make Shrimp Cocktail:
- Whenever possible, start with good shrimp.
- Don’t overcook the shrimp! Shrimp come in different sizes so 8 minutes is a guide. Adjust accordingly and remove from oven when just cooked through.
- Don’t underestimate the importance of a good cocktail sauce. Get extra Horseradish and serve on the side for those who like it spicy.
- Garnish with chopped parsley or chives to add some color to the plate.
- Serve very chilled.