Roasted shrimp cocktail Louis from Cook Like a Pro: Recipes and Tips for Home Cooks (page 32) by Ina Garten

  • scallions
  • capers
  • horseradish
  • lemons
  • mayonnaise
  • Worcestershire sauce
  • shrimp
  • chili sauce
  • Sriracha sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on December 31, 2020

    I made a third of the recipe as part of a NYE dinner for my husband and me. I was very happy with the results of roasting the shrimp. I only needed 7 minutes in my oven, and will remember this method again. I modified the dipping sauce a bit- I didn’t have chili sauce so I used ketchup and chili powder. I also used Hellman’s light mayo instead of full fat. The dip was delicious, even with the changes.

  • anya_sf on July 23, 2019

    I made half the recipe and served it over salad, turning it into a main course for 2 people. The dressing was deliciously zesty with a kick; I swapped half the mayo for yogurt to lighten it. There was plenty of dressing for both salad and shrimp, plus a little extra. My salad contained butter lettuce, cucumber, boiled potatoes, and blanched snap peas and haricots verts. The dressing would make a nice dip for veggies. The shrimp were cooked perfectly and weren't tough or rubbery at all.

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