Roasted Shrimp Cocktail Louis
We all need an easy yet delicious appetizer for entertaining in our repertoire don’t we? A few of my favorite appies that come to mind are my buttermilk ranch dip with fresh veggies, sausage stuffed mini peppers, prosciutto wrapped asparagus and, of course, my latest obsession, my beer-braised onion dip. All of these recipes are not only effortless but extremely popular when it comes to feeding a crowd.
My new favorite recipe for roasted shrimp cocktail Louis without a doubt belongs in this all-star appie lineup. What I love about this dish is that it’s anything but bland, as most shrimp cocktails tend to be. I love that roasting the shrimp not only develops deep, caramelized flavor but is far simpler than classic poaching.
Then of course, it’s all about the Louis sauce! Think of it as a fancy, elevated 1000 Island dressing, with flavor boosters like Sriracha, Worcestershire, lemon zest and horseradish that make this creamy sauce sing. It’s ideal for dunking perfectly cooked shrimp in, to your heart’s content with your pinky out of course.
Highly recommend kick-starting your next meal with these bad boys, or making them alongside my other favorite Hungry Ali apps for one epic happy hour spread!
Roasted Shrimp Cocktail Louis
Adapted from Ina Garten’s recipe
Ingredients
2 pounds large 16-20 count shrimp, peeled and deveined with the tails on
Olive oil
Kosher salt and freshly ground black pepper
1¼ cups mayo
½ cup Heinz chili sauce
½ teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1½ tablespoons horseradish
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
2 green onions, minced
2 tablespoons capers, drained
Directions
Preheat oven to 400 degrees. Dry 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.
Meanwhile, in a medium bowl, whisk together the mayo, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the green onions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Garnish with lemon slices and green onions.
