I thought it would be fun to host a cookbook review on It’s a Keeper (IAK). Some of my readers and Facebook/Twitter followers who wanted to participate don’t have blogs of their own to share their recipes on, so I offered up a guest post on IAK to give all of my readers the opportunity to share their reviews. This one is from my good friend, Jill. She made this recipe (and two other Ina Garten recipes) for our weekly play date. While the kids dined on mummy dogs and mac-n-cheese, we were treated with Roasted Shrimp Cocktail, Mâche with Warm Brie and Apples and Truffled Fillet of Beef Sandwiches. Yum, right?!? Jill’s recipe is below and my commentary is underneath.
2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon 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 a single layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine all ingredients. Serve as a dip with the shrimp.
Is It a Keeper?
This was her favorite recipe that she made that night! It was awesome! I will never boil shrimp for shrimp cocktail again! It was incredibly flavorful! We both couldn’t stop raving over this treat!
Jill is from northeastern Pennsylvania, and is one of my dearest friends. She’s a great mom, friend, motivator and all-around fun person. She is a regular, loyal reader and commenter here on It’s a Keeper. Please give her some Comment Love!