Some easy appetizer recipes from Ina Garten include her roasted shrimp cocktail recipe and Tuscan mashed chickpeas recipe. Both recipes feature common ingredients and straightforward instructions.
Prepare the roasted shrimp cocktail by removing the shells and veins of 2 pounds of shrimp while leaving their tails intact. Arrange the shrimp on a sheet pan and season them with olive oil, salt and pepper. Roast the shrimp at 400 degrees Fahrenheit for approximately eight minutes or until they are cooked through. Whisk 1/2 cup each of chili sauce and ketchup, 3 tablespoons of prepared horseradish, 2 teaspoons of lemon juice, 1/2 teaspoon of Worcestershire sauce and 1/4 teaspoon of hot sauce together in a bowl. Serve this sauce mixture as a dip alongside the roasted shrimp.
To make the Tuscan mashed chickpeas, rinse and drain 2 15.5-ounce cans of chickpeas. Blend them with 1/2 cup of chicken stock in brief pulses to make a rough puree. Soften 2 diced tomatoes and 2 minced cloves of garlic with 3 tablespoons of olive oil in a pan over medium heat. Stir in the chickpeas and cook for about five minutes until the mixture is hot. Remove from heat and incorporate 1/4 cup of grated Parmesan cheese, 3 tablespoons of minced flat-leaf parsley, 2 tablespoons of lemon juice, 2 teaspoons of salt and 1 teaspoon of pepper. Transfer the mixture to a serving bowl and decorate it with a sprinkling of olive oil. Serve this dish as a dip to accompany grilled bread.