![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/roasted-shrimp-cocktail-louis/&media=https://blythesblog.com/wp-content/uploads/2018/12/fullsizeoutput_20d8-1920x850.jpeg&description=<span style="caret-color: #000000; color: #000000; font-family: -webkit-standard; font-size: 18px;">This Roasted Shrimp Cocktail Louis is from Ina Garten's new cookbook, <a href="https://www.amazon.com/Cook-Like-Pro-Recipes-Cooks/dp/0804187045/ref=sr_1_1?ie=UTF8&qid=1545234009&sr=8-1&keywords=cook+like+a+pro">Cook Like a Pro</a>. It was invented in 1915 at the St. Francis Hotel in San Francisco. This sauce is Ina's updated version and it's out of the world. Roasting shrimp makes them more tender and flavorful. </span> data-pin-do=)
Roasted Shrimp Cocktail Louis
December 19, 2018
This Roasted Shrimp Cocktail Louis is from Ina Garten's new cookbook, Cook Like a Pro. It was invented in 1915 at the St. Francis Hotel in San Francisco. This sauce is Ina's updated version and it's out of the world. Roasting shrimp makes them more tender and flavorful.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 8 - 10 Servings
Ingredients
2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
Kosher salt and freshly ground black pepper
1¼ cups good mayonnaise, such as Hellmann's
2 tablespoons freshly squeezed lemon juice
1½ tablespoons bottled grated white horseradish, drained
1 teaspoon Worcestershire sauce
Directions
1Preheat the oven to 400° F.
2Dry 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. Set aside to cool.
3Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ 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.
2 Reviews
Jeanne
December 19, 2018
This sounds fabulous. Will make for Christmas Eve dinner. Thanks, Leslie!
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Jeanne
December 25, 2018
I didn’t have time to roast the shrimp. Too many dishes and not enough ovens. I used cooked shrimp and everyone raved about the sauce. Tangy, but didn’t overwhelm the taste of the shrimp.
Thanks, Leslie!