Shrimp cocktail with a twist

I love Ina Garten, aka The Barefoot Contessa. One of biggest take aways from reading her cookbooks is to roast shirmp vs boil them for shrimp cocktail.

What? Now, hear me out. I love the traditional steak house style shrimp cocktail with that sauce laced with horseradish as much as the next person but it is a lot of work. When I first tried Barefoot Contessas recipe for Roasted Shrimp Cocktail Louis, I was in love. It is a keeper for sure. I made it for a family Christmas a few years back and my dad loved it. If my dad loves it, then it is a home run!

I decided to try it with a different rub and go with a spicier cocktail sauce. Of course, I like to encourage folks to make their owns sauce but sometimes a jarred sauce is what you are looking for. I love the line of products from Red Clay Hot Sauce. When I tasted the cocktail sauce from Red Clay, I totally pictured it with a spicier version of shrimp cocktail.

I hope that you try this method. You can put any spices on the shrimp that you want and make it your own. Bon Appetit!

Yield: 4 servings

Old Bay Roasted Shrimp Cocktail

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A new twist on a classic appetizer

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 lb. extra large shrimp, peeled and deveined with the tails
• olive oil
• 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon Diamond Crystal Salt
• 1/2 teaspoon freshly ground black pepper
• Red Clay Hot Sauce Cocktail Sauce or any other cocktail sauce of your choice.

Instructions

1. Preheat oven to 400 degrees
2. Pull out a sheet pan. Put the shrimp on it and pat with a paper towel. Pour olive oil, about 1 TBSP, over the shrimp.
3. Mix the Old Bay Seasoning, salt and pepper in a small bowl.
4. Sprinkle the seasoning mix over the shrimp. Toss with your hands.
5. Roast in the oven for 8-10 minutes until shrimp are pink and firm.
6. Remove from the oven and cool. You can chill at this point or serve.
7. Put on a platter and pour cocktail sauce in a small dish.

Notes

You can serve with cut up lemons.