Zoe Cuisine

Salmon with Pea Purée

Last night I cracked open my copy of Giada de Laurentiis' cookbook, New Italian Favorites, that had been on my shelf, untouched, for well over a year. I was looking for a new simple, healthy and tasty fish recipe and found quite a few to choose from. Since the local fish market had some good looking wild salmon I decided to try her recipe for salmon over a purée of peas, fresh mint and parmesan. Giada recommends creating a broth of lemon, shallot and chicken broth to go along with the fish and the peas but I decided to forgo it as it seemed like extra work for not much added flavor. She also serves her purée at room temperature which I tried and was not thrilled with so I decided to serve it heated. I have made a similar pea purée in the past that I have served as a dip or spread on crostini. This version with parmesan is absolutely delicious and would also be an excellent accompaniment to grilled white fish, chicken or even tossed with pasta. It is a very satisfying side dish that is a great alternative to a starch.

Salmon with Pea Purée Ingredients: For the Purée 2 cups frozen peas, thawed 1/4 cup fresh mint 1 garlic clove 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil 1/2 cup freshly grated parmesan cheese For the Salmon: 4 (4-6oz.) salmon fillets 1 tablespoon lemon zest extra virgin olive oil kosher salt and freshly ground black pepper Instructions: First make the purée by combining the peas, mint, garlic, salt and pepper in a food processor. With the machine running, add the olive oil to the mixture in a steady drizzle through the opening on top. Once combined, mix in the parmesan. Warm the purée in a sauce pan over medium low heat while the salmon is cooking. Do not over cook or you will lose the freshness of the mint. Preheat the oven to 400 degrees. Coat the salmon fillets lightly with olive oil and sprinkle with salt, pepper and the lemon zest. Heat a large oven proof skillet coated lightly with olive oil on the stove top over high heat. Sear the salmon for about 2-3 minutes flesh side down. Once they are browned and can be flipped easily (if you turn them too soon the flesh will stick to the pan), flip them to skin side down and put in the oven for about 5 minutes or until they are just cooked through. Divide the purée equally between four plates and top with a salmon fillet. Serve with lemon wedges. Serves 4. If making for just two people I recommend decreasing the amount of salmon but making the same amount of the pea mixture. It won't go to waste! Adapted from Giada de Laurentiis' recipe from her book New Italian Favorites. View Printable Version

Seared Scallops with Golden Shallot & Grapefruit Sauce

 

I am always looking for easy ways to prepare seafood during the week and this recipe is a great example. I love the use of fresh grapefruit juice instead of lemon which is what you typically see paired with fish and shellfish. Although this recipe is meant for scallops, you could easily substitute shrimp or a flaky white fish instead. I like using scallops because they cook in about 5-8 minutes tops. One thing I did not realize about buying scallops until a year ago is that most are chemically treated to preserve freshness with a solution that makes them retain water. If you have ever tried searing scallops at home in an attempt to get that nice golden crust that you find in restaurants and have instead found them to be oozing liquid, this is the reason. So next time you are at the grocery store or fish market, ask the salesperson if the scallops are "dry" which means untreated. Only dry scallops will get a nice seared exterior which is what you want for this type of recipe. Another tip is to make sure that you thoroughly dry them off with paper towels before putting them in the hot pan as any extra moisture on the scallop will also detract from the searing process. This dinner is excellent served with rice pilaf or orzo that can soak up the tangy sauce.

Seared Scallops with Golden Shallot & Grapefruit Sauce Ingredients: 1/2 cup finely diced shallots (about 2-3 large) 8 tablespoons extra virgin olive oil 1/2 cup fresh ruby red or pink grapefruit juice 1/4 cup white wine vinegar 1 3/4 lb medium all-natural "dry" sea scallops salt and freshly ground pepper chopped fresh chives (optional garnish) Instructions: In a medium skillet cook the shallots in 6 tablespoons of oil over medium-high heat, stirring constantly until the shallots are golden, about 4-5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season with salt and pepper to taste.  Pull off and discard any muscle tabs still attached to the sides of the scallops. Pat the scallops dry with paper towels and season them lightly with salt and pepper. In a large heavy-duty nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the scallops (in batches if necessary to keep from crowding), cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2-4 minutes per side. Add the shallot sauce to the scallops and cook briefly, shaking the pan, until the sauce is just heated through. Serve immediately, sprinkled with the chives if using. Serves 4. Recipe courtesy of Fine Cooking Magazine, January 2008.

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Roasted Shrimp Salad

This is yet another shrimp recipe from the Barefoot Contessa. I don't know what to say except that the lady knows her shrimp! I think the key to her recipes is the fact that she roasts the shrimp in the oven first in a little olive oil, salt and pepper to develop the flavor, rather than the boring old poaching method. This is a method that I have adopted for preparing shrimp for many occasions, from the standard shrimp cocktail to shrimp that I want to add to pasta or a salad. I gave Ina's shrimp salad recipe a little bit of a makeover by halving the amount of mayo used and substituting the other half with non-fat Fage Greek yogurt. I really don't think you miss any flavor by doing this, and your waistline will thank you. This salad is great served in the traditional way, on a toasted roll just like lobster or crab salad (in which case I would chop the shrimp and not leave them whole), or else just over some simple greens. Of course I added some sliced avocado, because it makes everything better, and if you are foregoing the bread you can live it up in other ways. This is a perfect summer supper and is great for entertaining. This would make a delicious light appetizer if you placed a scoop of the salad in an endive leaf.

Roasted Shrimp Salad Ingredients: 2 1/2 pounds (12-15 count preferably but you can use smaller) uncooked peeled and deveined shrimp 1 tablespoon extra virgin olive oil 1/2 cup mayonnaise 1/2 cup plain Greek yogurt such as Fage 1 tablespoon orange zest (from 2 oranges) 2 tablespoons freshly squeezed orange juice 1 tablespoon white wine vinegar 1/4 minced fresh dill 2 tablespoons capers, rinsed and drained 2 tablespoons red onion, finely diced salt and pepper Instructions: Preheat the oven to 400 degrees. Remove the tails from the shrimp. Toss them with the olive oil and a little salt and pepper. Spread the shrimp in a single layer on a baking sheet and roast for 6-8 minutes or until firm, pink and cooked through. Allow to cool for about 3-5 minutes. You can leave the shrimp whole, or roughly chop each shrimp into 3-4 pieces.  Make the sauce by whisking the mayo, yogurt, zest, orange juice, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl until combined. Add the cooled shrimp and toss. Add the dill, capers and red onion and toss again. Let the salad sit at room temperature for about a half hour so the flavors improve if serving right away, or chill and serve at room temperature.  Serves 6. Recipe adapted from Ina Garten, 2008

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Roasted Shrimp and Orzo

This is a recipe from one of my favorite domestic divas, Ina Garten aka the Barefoot Contessa. I know a lot of people find her a bit on the annoying side, but I love her. There is something about her voice and mannerisms that I find very soothing. Whenever her show is on the food network I am totally transfixed by seeing what delight she is cooking up for her husband Jeffrey or her posh South Hampton friends. She is always putting together an effortless but elegant dinner party or lunch in her gorgeous home or gardens. And by the amount of champagne that is always flowing, I can tell that Ina knows how to throw a good party. Now I know this is television and much of her show is scripted but she does actually cook in her own kitchen which is to die for. All of the amazing Hampton's scenery and story line aside, Ina cooks up some seriously good food. What I love about her recipes is that they are so simple but are packed with so much flavor. You do not need to be an expert cook to recreate her menus at home and she doesn't use hard to find ingredients. This roasted shrimp and orzo salad recipe is from an episode where Ina makes a picnic to eat on a friend's boat that is docked in a nearby harbor. Unfortunately I do not have a yacht nearby to eat my shrimp and orzo on (someday, sigh), but it is good to know that this salad travels well if you are looking for ideas for what to bring to a summer potluck. This can be served as a main course or a side dish and makes great leftovers.

Roasted Shrimp and Orzo Salad Ingredients: Kosher salt Good olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) Freshly ground black pepper 2 pounds (16 to 18 count) shrimp, peeled and deveined 1 cup minced scallions, white and green parts 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded, and medium-diced 1/2 cup small-diced red onion 3/4 pound good feta cheese, large diced Instructions: Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Serves 6.

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Recipe courtesy of Barefoot Contessa, 2006

Thai Red Curry Fish and Vegetables

I love Thai food. Like Vietnamese and Cambodian, Thai cuisine is all about the careful balancing of different flavors. Every dish contains an element of sweet, salty, sour and spicy. This recipe is for a very easy red curry that is just as good as your neighborhood Thai take out place. By making it yourself you can control the different flavor elements to suite your tastes. I like my curry on the spicy side so I add 4 or more teaspoons. I recommend adding the fish sauce, lime juice, brown sugar and 2 teaspoons of curry paste to the coconut milk before adding the fish and then taste it to see if you might like it spicier (so add more paste), saltier (add more fish sauce) or sweeter (more brown sugar). The red curry paste and fish sauce last forever in the fridge, so if you keep a couple cans of coconut milk and brown sugar in the pantry, you can whip this up any weeknight in no time. The fish can be swapped out for shrimp, chicken, pork or beef and just about any vegetable will do as well. If using chicken, pork or beef I would suggest stir frying it before adding it to the sauce.

Thai Red Curry Fish and Vegetables Ingredients: 1 14 oz can regular or light coconut milk 3/4-1 lb of firm white fish such as snapper, haddock, tilapia 2-4 teaspoons Thai red curry paste 1-2 tablespoons Thai fish sauce 1 tablespoon brown sugar juice of 1/2 a lime 3-4 cups assorted vegetables of your choice such as bok choy, bell pepper, shitake mushrooms 2 tablespoons canola or peanut oil salt and pepper to taste cilantro, chopped as garnish Instructions: Decide if you will be serving this dish with rice or noodles. If using rice, start cooking it before you cook the fish as this whole dish comes together very quickly. If using rice noodles (my favorite choice) don't cook them until the end as they only need to cook about 2 minutes in boiling water. In a medium sauté pan, add the coconut milk, curry paste, brown sugar, fish sauce and lime juice. Stir well to combine. Cut your fish into pieces, about 4-6 pieces for 1 lb of fish, or two pieces per person. Season with a little salt and pepper and add to the skillet. Let the fish simmer in the sauce covered for about 10 minutes or until a knife can easily pierce the flesh. Do not let the sauce boil! Prepare your vegetables. If using bok choy, separate the stems from the leafy part. Wash thoroughly as these can be quite sandy. Chop the stems into 1" chunks and the greens into 1" pieces. Slice the pepper and mushrooms. Heat 1 tablespoon of oil in a skillet or wok over medium high heat. Start by adding the bok choy stems. Stir fry for about 2 minutes then add the red pepper. Stir fry for another minute then add the mushrooms. Stir fry for another minute or two or until the mushrooms are soft. Add the bok choy greens and stir fry until they are just wilted. To assemble the dish, put a scoop of rice or noodles in the bottom of a bowl you would use to serve pasta. Top the rice or noodles generously with vegetables. Top the vegetables with 2 pieces of fish. Pour some of the sauce over the fish. Garnish with more fresh lime juice and chopped cilantro. Serves 2-3.

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Shrimp Stir-Fry in Black Bean Sauce

Chinese food has always ranked pretty low on my list of favorite ethnic cuisines. I find that typical Chinese American restaurants drown the dishes in sauces that are thick and heavy, almost to the point of being gelatinous. The food is often oily, heavily salted and can be laden with MSG. So for the most part, I steer clear of Chinese food and opt for Thai and Vietnamese instead. Helen Chen of Helen's Asian Kitchen came to teach a class a few weeks ago on traditional Chinese cuisine. It turns out that "real" Chinese food is much lighter and more subtle in flavor than the Americanized version. The Chinese diet relies on lots of fresh vegetables and only a small amount of protein, as opposed to the American diet which often features meat as the main event in a meal. According to Helen, all the things I dislike about Chinese food evolved from Chinese Americans cooking to please the American palate. In fact, the food that Chinese people order and receive in many Chinese American restaurants is completely different than the dishes the American consumer receives. Helen cooked us a lovely pork and cabbage dish in a sauce made of fermented black beans, a traditional Chinese ingredient. The flavor was fresh and bright, the sauce was light and the vegetables were crisp. This was a style of cooking I could get used to. I decided to create a similar dish at home for some friends this past Friday night. I wanted to use shrimp instead of pork so I hunted around online for a recipe using the fermented black beans. I found one on a blog called The Asian Grandmother's Cookbook that sounded perfect and authentic. I took a trip to the local Asian grocery store to get the black beans which only cost about $1.50 for a huge bag that will probably last me a year. You can also buy them online if you don't have an Asian market near by. One thing to note when using this ingredient is that the beans are cured in salt so they should be rinsed thoroughly before using. You can get creative with this recipe and substitute chicken, pork or beef for the shrimp and the vegetables of your choice for the snap peas and onion. I think my friends, who are also wary of stereotypical Chinese food, really enjoyed this dish. I served it with a side of fried rice and Banana coconut tapioca for dessert.

Shrimp Stir-Fry in Black Bean Sauce Ingredients: For the basic black bean sauce mixture: 2 tablespoons fermented black beans, rinsed and mashed 2 cloves of garlic, minced 1 tablespoon soy sauce 1 teaspoon oyster sauce 1 teaspoon sugar 2 teaspoons cornstarch 2/3 cup chicken stock or vegetable stock 1-1/2 pounds shrimp, shelled and deveined 1 onion, halved and sliced 3 cups vegetables - I used snap peas (asparagus or red bell pepper or a mixture of both would be great, just chop into 1" pieces) 2 tablespoons canola oil, divided Mix all of the ingredients for the black bean sauce in a bowl and put aside. In a wok or large skillet, heat 1 tablespoon oil until very hot (test with a few sprinkles of water, if it sizzles, it’s ready). Stir-fry veggies over medium-high heat for about 2-4 minutes and remove from pan. They should be just cooked through and still crisp and bright in color. In the same skillet, add remaining oil and heat until very hot. Add shrimp and cook until they just turn pink, about 1 minute. Add black bean sauce and stir to coat shrimp. Add veggies and mix well, stir-fry for an additional 1-2 minutes. Take off the stove and serve with steamed rice. Serves 3-4

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Recipe courtesy of The Asian Grandmother's Cookbook

Mustard Roasted Fish

This recipe is from Ina Garten's Back to Basics cookbook which I absolutely love. The recipes are simple yet packed with flavor, such as this mustard roasted fish. Ina tends to cook a little on the heavy side, so I reduced the amount of creme fraiche in the recipe by half. If I was making this for 4-6 people I would use the full amount, but I generally cook for two. What is great about this recipe is that you can use any flaky white fish that is freshest. Sole, flounder, cod or haddock all work great. Ina uses red snapper but I find that harder to come by. I served this with some quinoa and sauteed broccoli rabe with oven roasted tomatoes, but any green vegetable on the side will work nicely. The total prep time for the fish is less than ten minutes, and if you choose a thin fillet then the cooking time is only around ten minutes as well. I think this is a great weeknight dinner, but is also elegant and tasty enough to serve for guests.

Mustard Roasted Fish Ingredients: 1 lb. fish fillets such as sole, haddock or snapper, preferably skinned 4 oz. creme fraiche 3 tablespoons dijon mustard 1 tablespoon whole grain mustard 2 tablespoons minced shallots 2 teaspoons drained capers kosher salt and fresh ground pepper Instructions: Preheat oven to 425 degrees. Line a baking sheet with parchment paper (unless it is nonstick). Place the fish on the baking sheet and generously sprinkle with salt and pepper. In a bowl, combine the shallots, capers, creme fraiche and mustards. Spoon the sauce evenly over the fish, making sure it is completely covered. Bake for 10-15 minutes, depending on the thickness of the fish (the fish will flake easily at the thickest part when done). Be sure not to overcook! Serve with some rice, cous cous or potatoes with some of the sauce spooned on top.

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Sear-Roasted Halibut (or Sea Bass) with Blood Orange Salsa

I made this dish for the main course of Mom's birthday dinner. It is from one of my favorite magazines, Fine Cooking. I had made it once before and absolutely loved the combination of the tart citrus flavor with the sharpness of the onions and freshness of the cilantro. I thought this would be the perfect dish for Mom since she doesn't eat much meat and loves blood oranges. I substituted Sea Bass for Halibut because that was my only choice of a firm white fish when I went to Whole Foods. I served simple roasted yukon and purple baby potatoes and sauteed haricot verts on the side. Judging by everyone's clean plates at the end of the meal, the menu choice was a hit. Not only is this entree healthy and delicious, but the blood oranges make a beautiful visual presentation with their dramatic color. The salsa can be made in advance so you only have to cook the fish and prepare the sides when your guests arrive. This is a dish that is guaranteed to impress and won't have you scrambling in the kitchen.

Ingredients 3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges) 3 small blood oranges, cut into segments (see below for a how to), segments cut in half 2 Tbs. minced red onion 1 Tbs. chopped fresh cilantro 1 Tbs. extra-virgin olive oil 1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges) Kosher salt and freshly ground black pepper 1 tsp. finely grated navel or Valencia orange zest (from 1 small orange) 1 tsp. chopped fresh thyme Kosher salt and freshly ground black pepper 4 6-oz. skinless halibut fillets 3 Tbs. olive oil Position a rack in the center of the oven and heat the oven to 425°F. For the Salsa: In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool. In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper. For the Halibut: In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet. (I like to add the salsa to the pan once the fish are removed to just warm it slightly before serving).

photo: Scott Phillips, From Fine Cooking 97, pp. 42, December 31, 2008

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How to segment an orange or other citrus fruit:

Spicy Cajun Shrimp Bowl

This is my kicked up version of the naked burritos that (aka without the tortilla) you can get at chain Mexican eateries such as Chipotle Grill. I don't make a habit of eating at fast food restaurants, but when I traveled for work it often couldn't be avoided. This recipe uses a few items that I almost always have on hand in my freezer or cupboard: Near East Spanish rice, frozen corn and frozen shrimp. Spanish rice is a total comfort food of mine because my Mom used to make it for me when I was little. I can easily eat the whole box. Instead of the typical white or brown rice used in a burrito, you get some extra heat from the Spanish rice. Add to that the chorizo, chili powder, Cajun seasoning and chipotle chilis and you have one very spicy dish! If you don't like too much heat, I would cut out the chili powder and only use 1 chipotle chili. 

Ingredients: Raw, peeled, deveined shrimp - I usually do 6-7 per person and I like the big shrimp 1 cup frozen corn, thawed 1/2 cup diced red pepper 1 cup diced yellow or spanish onion 2 diced and seeded plum tomatoes 2 diced chipotle peppers in adobo sauce (found in a can in the Latin section of the grocery store) 1/4 cup diced chorizo sausage 1/4 teaspoon chili powder 1/4 teaspoon cumin juice of 1/2 lime 2 tablespoons fresh chopped cilantro store bought Cajun seasoning blend salt and pepper olive oil shredded cheddar cheese, sour cream, salsa, avocado and additional cilantro and lime for garnish  Instructions: If you are using frozen shrimp start by defrosting them under cold running water. Dry them with a paper towel and keep in the fridge until needed. Put the rice on to cook according to the package directions. The only change I make is that I always use vegetable or chicken stock when I make rice instead of water. It just gives it much more flavor, and who doesn't want that? The rice will take about 20-25 minutes. While the rice is cooking, start by heating a tablespoon or two of olive oil in a medium saute pan over medium high heat. Add the onion and cook for a few minutes or until softened. Add the bell pepper and cook for another minute. Add the chorizo and cook until it becomes slightly browned around the edges. Add the corn and cook for another minute or so or until the corn starts to brown slightly around the edges. At this point all of the vegetables should be looking carmelized. Add the chopped tomatoes and cook for about 30 seconds - you don't want them to turn to mush. Add the chili powder, cumin, chipotle chilis, the lime juice and salt and pepper to taste. Stir until incorporated and turn off the heat. Sprinkle with the cilantro. The saute should look like this:

Take the vegetable - chorizo mixture out of the pan and keep warm in a covered bowl. Clean out the skillet so you can use it for your shrimp. Take the shrimp out of the fridge and lay them on a plate. Sprinkle them with salt and pepper and liberally dust with the Cajun seasoning. Heat another tablespoon or so of olive oil in the pan and heat over medium high heat. When the oil is hot, add the shrimp. Do not crowd them into the pan. If you are cooking a lot of shrimp, you may need to use a bigger pan than you used for the vegetables. If the shrimp do not have enough space around each other, they will not brown but will steam in their juices. You want them to get nice and crispy around the edges. You only need to cook the shrimp for about 2 minutes per side if your pan is nice and hot. Try to only flip them once.

To put the whole dish together, start by putting a mound of Spanish rice in the bottom of a deep bowl. Top with a generous serving of the vegetable - chorizo mixture. Add the shrimp and garnish with some or all of the following: salsa of your choice, shredded cheddar, mashed up avocado with lime juice, sour cream, more fresh cilantro and lime juice. I add all of them because I am a condiment freak and to me the fun of this dish is the toppings. Make sure you have a nice frosty beer or margarita to wash down this spicy bowl of heaven with!

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Roasted Shrimp Cocktail

Shrimp cocktail is fantastic party fare. It is simple, figure friendly, and can be noshed easily while holding a cocktail. It is an appetizer that will never go out of style. However, even a dish as easy as this can suffer if the ingredients are not fresh. Shrimp can be rubbery if they are pre-cooked and thawed, making them almost inedible. Your best bet is to start with raw shrimp, even if they were frozen. If you are looking for a subtle twist on the traditional shrimp cocktail, try this recipe from Ina Garten's new book, Back to Basics. She manages to jazz up the shrimp flavor ever so slightly by roasting them first. My Mom and I tried this out over the holidays and we couldn't get over how such a slight change really took this typically average app to a new level. Try it at your next party or get together.

Roasted Shrimp Cocktail For the shrimp: 2 pounds (12 to 15-count) shrimp (I buy them peeled and deveined if possible) 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the sauce: 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Instructions: Preheat the oven to 400 degrees F. Peel and devein the shrimp if necessary, 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. Serves 6-8

Recipe courtesy of Back to Basics by Ina Garten, 2008

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