Monday, October 22, 2018

Roasted Shrimp

Jumbo shrimp, tossed in a seasoned olive oil mix and oven roasted.

Well, now... we had a tad bit chilly start to the day here in the Deep South this morning and today temperatures were in the low 70s, instead of the 90s - finally! Perfect opportunity to turn on the oven to try some roasted shrimp.

Just as with vegetables, roasting really intensifies and brings out the natural flavor in shrimp and they're perfect to use anywhere you would use a pan-sauteed shrimp, or even to just eat as is, with a nice side salad, or a veggie and some bread.

As always, recipe with full list of ingredients and measurements, along with a printable are futher down the page. Here's how to make them.

Peel and devein shrimp; rinse and pat dry. Roasting works best with larger shrimp, so I'm using jumbo shrimp, about 10 to 15 count to a pound. I'm using 20 fresh from the Gulf shrimp here, for 4 servings. Depending on use, leave tail tips intact, otherwise remove them.


We're going to use a marinade, although we aren't gonna leave the shrimp in all that long. Whisk together marinade ingredients - some extra virgin olive oil, salt and pepper, Creole or Cajun seasoning, Old Bay and red pepper flakes.


Preheat oven to 400 degrees F. Pour marinade over shrimp and toss to coat.


Let rest for 5 minutes.


Use a non-stick broiler pan or line a rimmed baking pan with aluminum foil and place an oven safe rack on top; set aside. This allows the heat to circulate over and under the shrimp, rather than simply baking. Transfer shrimp to baking pan in a single layer. Roast in batches or two pans if necessary.


Roast, about 8 to 10 minutes, or until cooked through and pink in color, turning halfway through. Set aside to let cool.


Things to do with roasted shrimp:
  1. Serve as an appetizer like Shrimp Salad, Spicy Marinated Shrimp Appetizer, Cajun Shrimp Spread and Dip, Shrimp Remoulade, shrimp cocktail or pickled shrimp, or serve them as an entree with a side salad and veggie.
  2. Use them in sauces and pasta dishes, like Shrimp Scampi, Shrimp Fettuccine Alfredo, Shrimp and Fettuccine, Shrimp Creole, Shrimp and Bowties, Shrimp Spaghetti, and Smothered Shrimp and Gravy
  3. Use them in dishes like Shrimp and White Bean Stew, Pasta Salads, Shrimp and Grits, Jambalaya, Shrimp and Red Rice, or casseroles like Shrimp Casserole, Seafood and Eggplant Dressing, Mirliton and Seafood Casserole, or Squash Casserole.
Really just any place where you would use cooked shrimp.

For more of my favorite shrimp recipes, check out the collection on my Pinterest page!



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Yum

Recipe: Roasted Shrimp

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: About 4 servings


Ingredients
  • 20 jumbo (10/15 count) Wild American shrimp, preferable Gulf Shrimp
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 1/4 teaspoon Old Bay seasoning
  • 1/8 teaspoon red pepper flakes
Instructions

Peel and devein shrimp; rinse and pat dry. Depending on use, leave tail tips intact if desired, such as with shrimp cocktail. Whisk together all of the remaining ingredients in a large bowl. Place shrimp into marinade and toss to coat; let rest for 5 minutes.

Preheat oven to 400 degrees F. Use a non-stick broiler pan or line a rimmed baking pan with aluminum foil and place an oven safe rack on top; set aside. Transfer shrimp to baking pan in a single layer. Roast, about 8 to 10 minutes, or until cooked through and pink in color, turning halfway through. Set aside to let cool.

Cook's Notes: Use roasted shrimp in shrimp salads, pasta salads, pasta, sauce and casserole dishes, as a topper for fried or blackened fish, as an appetizer or just eat them as an entree - they are super delicious on their own! This method lends itself better to larger shrimp. I'm using jumbo sized shrimp (about 10/15 count per pound). Smaller shrimp may also be used, but will take much less time to cook through and will not be as flavorful. Take care not to overcook.

Source: http://deepsouthdish.com

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Posted by on October 22, 2018

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