Tuesday, December 31, 2013

Roasted Shrimp

Shrimp is not your college student's typical grocery list item, but we are approaching New Year's Eve and 2014.  So, if you are splurging to ring in the New Year, shrimp cocktail is one of those classic entertaining recipes to put out for your guests.  

Aside from all of that, Jon requested I post my 'Shrimp Quesadillas' creation, a recipe I will be featuring soon--but first the basics.  I typically purchase lower count shrimp from a quality grocery store, approx $12-15 / pound, raw, deveined and with the tails left on.  They are cheaper if you have to peel them yourself.  On occasion, shrimp can be found at a reasonable price to make this worth the extra cash--obviously it is not a college student budget staple!

Nothing is simpler than Ina Garten's Roasted Shrimp Cocktail recipe from her 'Back To Basics' cookbook. A must skill for any young college cook! Eat these with cocktail sauce, add them to a salad or pasta, and/or use any leftovers for Shrimp Quesadillas (recipe soon to follow)!

Baking sheet

2 lbs of shrimp, thawed, peeled and deveined (12 to 15 count)
1-2 Tbls olive oil
1/2 tsp of kosher salt
1/2 tsp of freshly ground pepper

Dipping Sauce (optional)
1/2 cup Heinz ketchup
3 Tbls horseradish 
2 tsp freshly squeezed lemon juice
1/2 tsp Worchestershire Sauce
1/4 tsp Tabasco Sauce

1. Wash your hands.
2. Preheat the oven to 400F degrees.
3. Leave tails on shrimp and toss in olive oil.
4. Place shrimp in a single layer on the baking sheet.
5. Season with salt & pepper.

6. Roast in the oven x 8 - 10 minutes, just until ink and firm.

7. Let cool if you are eating shrimp cocktail or use immediately for other devouring.

8. If you want to be fancy, combine all of the dipping sauce ingredients together in a bowl, and begin the celebration with Classic Shrimp Cocktail.
9. After making this recipe for the blog I made the cocktail sauce WHICH IS FANTASTIC, and I saved a few for my Cesar Shrimp Salad!

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