My Favorite Shrimp Cocktail Method: Recipe

Perfectly cooked and chilled shrimp, neatly arranged on a platter, is inviting. It’s also a party staple and a must-have on the holiday appetizer table.

But too often, these lovely shrimp are rubbery, tasteless and watery.

For years I have poached or boiled shrimp for shrimp cocktails, as many recipes call for.

It was the same routine: bring a pot of water to the boil, add salt and add the shrimp. Cook for maybe 5 minutes. Remove the shrimp and plunge them into the ice water to stop the cooking.

But after years of cooking shrimp this way, I found an easier method: roasting the shrimp.

Not only is this method simple, it’s a game changer. The roasting method turns out tender, sweet-tasting shrimp that guests will love.

This roasting method came to me years ago. It was an Ina Garten recipe.

After making it once, I said goodbye to cooking shrimp in a large pot of boiling water.

Over the years, I’ve tweaked the original recipe, adding different spices and an extra step: brining the shrimp.

The great thing about cooking shrimp this way is that you don’t deal with a pot of boiling water or the need to submerge the shrimp in an ice bath.

Once roasted, the shrimp are cooled and then refrigerated until ready to use. You can roast and refrigerate the shrimp several hours or a day in advance.

To roast shrimp, all you need is a large baking sheet, a drizzle of oil, and your desired seasonings.

Although cooking shrimp this way requires using a high temperature, shrimp become tender in 8 to 10 minutes, depending on their size. You can tell they’re done when the shrimp looks opaque and slightly pink.

Brining shrimp in a saltwater solution before roasting adds moisture, makes them plump, intensifies their sweetness and helps prevent overcooking.

Below is an easy recipe for a classic shrimp cocktail that is sure to be a hit at New Year’s Eve or New Year’s Day gatherings.

Roasted Shrimp with Horseradish Cocktail Sauce

Given : 30 to 35 shrimp / Preparation time: 15 minutes / Total duration: 20 minutes.

You can roast and refrigerate the shrimp several hours or a day in advance.

1 1/2 to 2 pounds raw jumbo or large shrimp (at least 21 units per pound)

1 to 2 tablespoons of olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Morton’s Nature Season Seasoning Blend or your favorite all-purpose seasoning

Spicy Cocktail Sauce

1/2 cup chili sauce

1/2 cup ketchup

3 tablespoons horseradish (or more to taste)

2 teaspoons of lemon juice

1/2 teaspoon Worcestershire sauce

Preheat oven to 400 degrees.

Peel the shrimp, leaving the tail intact. Devein them and place them on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and seasoning blend.

Spread them out on the baking sheet so they are not too close together. Use two baking sheets if necessary.

Bake for 8 to 10 minutes or until just pink, firm and cooked through. Remove and let cool. Once cooled, refrigerate for at least an hour before serving.

To prepare the sauce, whisk together the ingredients, taste and adjust seasonings as needed. Serve with the shrimp.

To brine shrimp before roasting, soak shrimp with their shells in 8 cups water mixed with 1/3 cup kosher salt and 1/3 cup sugar. Or you can use all salt. Brine for about two hours, drain and rinse well with cold water.

Adapted from “Barefoot Contessa Back to Basics” by Ina Garten (Clarkson Potter, $35). Tested by Susan Selasky for Free Press Test Kitchen.