Preheat oven to 400 degrees Fahrenheit.
Peel and devein the shrimp, leaving the tails on. Mix with olive oil, salt, pepper and seafood seasoning. Spread shrimp in 1 layer on a sheet pan. Roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool.
For sauce, combine chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Serve shrimp with sauce.
Serves 6 to 8.
— Adapted from “Barefoot Contessa Back to Basics” by Ina Garten (Clarkson Potter; October 2008)
MUSHROOM AND BACON QUICHE
Quiche is for all, so let’s bring it back. The 1970s sensation has always been a favorite with my family and is quite filling. This recipe, which I got from my late mother, Jayne L. Howard, features mushrooms, shallots and bacon, but I’ve made a similar version with broccoli or spinach.
10 slices center-cut bacon
1 tablespoon olive oil
8 ounces cremini mushrooms, diced