Roasted Shrimp Cocktail

I have recently come to think that everything tastes better roasted. I know that most people would likely argue that everything tastes better fried, but I must respectfully disagree. If you have always hated a certain vegetable, give it another chance and try it roasted. For example, I've always despised cooked carrots, but recently have taken to roasting them and they are truly out of this world.

So when I saw that Ina Garten roasts her shrimp cocktail rather than boiling it, I knew I must give this technique a try. It is simply outstanding. I will never serve cold boiled shrimp again. The roasting process is so great because it intensifies the wonderful characteristics inherent in a particular food by caramelizing the outside while leaving the food's interior moist and tender.

Roasting is a great way to enhance the flavor of food without adding additional fat. Plus, its a great way to keep the kitchen warm during the very, very cold winter months. Epicurious Food Dictionary defines "to roast" as a means "to oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising." I recommend extending this cooking technique beyond your Sunday pot roast, try it on any root veggies or seafood too. It is so very worth it.

Roasted Shrimp Cocktail
*Inspired by Ina Garten
(printable recipe)

25, 21-25 count shrimp (large)
olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh coarse chopped parsley

Preheat the oven to 375'F. Peel and de-vein the shrimp. Place the shrimp on a large roasting pan or baking sheet. Drizzle the oil olive and sprinkle the salt and pepper evenly over the shrimp. Use your hands to toss the shrimp with the oil olive, salt and pepper. Make sure the shrimp are spread evenly over the roasting pan. Roast for 8-10 minutes until pink and cooked through. Sprinkle with parsley and transfer the shrimp to a serving platter. Serve warm or at room temperature with cocktail sauce.

I usually use store bought cocktail sauce that I spruce up by adding a splash of worchestershire sauce, a dash of tabasco sauce and a squeeze of fresh lemon juice.