Shrimp Cocktail – Roasted
Posted on June 7, 2013 by Leslie Blythe 5 comments
Last night we went to Hollywood to see Mel Brooks get a lifetime achievement award from the AFI. It was an amazing, star-studded and very funny event. It will air on TNT on June 15 at 9 p.m. and on TCM on Sunday, July 24 on 8 p.m. Thank you Eileen for making this all happen!!! Haven’t had that much fun in a very long time.
Before hand we went to Musso & Frank’s to have something to eat. My husband, Eric, ordered shrimp cocktail and sidecar. Below is Ina Garten’s version, which roasts the shrimp instead of boiling it. Roasting always makes things more flavorful.
My daughter, Grace, did a Hollywood number on her nails!
Musso & Frank Grill is a restaurant located at 6667 Hollywood Boulevard in the Hollywood neighborhood of Los Angeles, California. Opened in 1919, it is steeped in Hollywood history, having been the hideout of a host of famous Hollywood celebrities from days gone by. It is named for original owners Joseph Musso and Frank Toulet. In Hollywood’s boom years it was a prime destination for Hollywood’s movers and shakers, including, directors, movie stars, producers and noted writers. F. Scott Fitzgerald, Charles Bukowski, William Faulkner, Raymond Chandler and Ernest Hemingway drank here during their screenwriting days along with Orson Welles who regularly held court. The waiters can point out their favorite booths and tell stories about which books were partially written here. Legend has it that Charlie Chaplin, Rudolph Valentino, and Douglas Fairbanks raced each other down Hollywood Boulevard on horseback, the loser having to pick up the dinner tab at Musso & Frank’s.
Shrimp Cocktail
Serves 6-8
For the shrimp:
2 lb (12 to 15-count) shrimp
1 Tbs olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 Tbs prepared horseradish
2 tsp freshly squeezed lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp hot sauce (recommended: Tabasco)
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.
