ROASTED SHRIMP co*ckTAIL LOUIS
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
- 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 |
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- 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.
SHRIMP LOUIE SALAD
The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
- Ingredients
1 cup olive oil mayonnaise |
1/2 cup ketchup |
1 teaspoon prepared horseradish |
1 tablespoon lemon juice |
1 teaspoon granulated sugar |
1 teaspoon apple cider vinegar |
1 teaspoon Worcestershire sauce |
Kosher salt and freshly ground black pepper |
2 large eggs |
1 pound (12- to 15-count) large shrimp, peeled and deveined |
1/2 teaspoon Old Bay Seasoning |
2 tablespoons olive oil |
2 hearts romaine lettuce, washed and torn |
2 ripe Roma tomatoes, cut into 6 wedges |
1/2 English cucumber, thinly sliced |
1 ripe avocado, diced |
Kosher salt and freshly ground black pepper |
Steps:
- For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
- For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
- Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
- Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.
ROASTED SHRIMP co*ckTAIL LOUIS
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
- Ingredients
2 pounds large (16 to 20 count) shrimp, peeled, deveined, with the tails on |
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 |
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- 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.
co*ckTAIL SAUCE (INA GARTEN BACK TO BASICS)
This is a sauce for dipping shrimp into. It goes with Ina Garten's roasted shrimp co*cktail Roasted shrimp coctail recipe #350688 . This sauce from Back to Basics cookbook from 2008, is perfect for any shrimp co*cktail and easy to make. I keep it on file so no more bottle co*cktail sauce is needed thus saving me money and allowing me to control the ingredients. Enjoy! ChefDLH
Provided by ChefDLH
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
- Ingredients
1/2 cup chili sauce (recommended -- Heinz) |
1/2 cup ketchup |
3 tablespoons prepared horseradish |
2 teaspoons fresh lemon juice |
1/2 teaspoon Worcestershire sauce |
1/4 teaspoon hot sauce (recommended -- Tabasco) |
Steps:
- -combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- -Serve as a dip with shrimp.
ROAST SHRIMP WITH co*ckTAIL SAUCE (BAREFOOT CONTESSA)
I saw Ina Garten make this on one episode and I had to try it. So easy and delicious! The co*cktail sauce is awesome!
Provided by HisPixie
Categories High Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
- Ingredients
2 lbs shrimp, tails on (12-15 count) |
1 tablespoon olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon ground pepper, freshly ground |
1/2 cup chili sauce (Heinz) |
1/2 cup ketchup |
3 tablespoons horseradish |
2 teaspoons lemon juice, freshly squeezed |
1/2 teaspoon Worcestershire sauce |
1/4 teaspoon hot sauce (Recommend Tabasco) |
Steps:
- Preheat the oven to 400 degrees F.
- 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 1 layer. Roast for 8 to10 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 hot sauce. Serve as a dip with the shrimp.
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ROASTED SHRIMP co*ckTAIL LOUIS - BAREFOOT CONTESSA (EN-US)
2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on. Preheat the oven to 400 degrees. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through.
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