I like my shrimp simple; with a squeeze of lemon and some seriously horseradish-y cocktail sauce....I mean, clear your sinuses kinda hot.
Now that I've got your attention, wanna know how to make em?
Oven Roasted Shrimp
As much shrimp as you think you want to eat. Just make sure they are raw and have the shells and tails still on. I choose wild shrimp over farmed. I also choose Jumbo size. You choose what works for you. I like 1.5 lbs for 4 people. It leaves you satisfied and maybe you have some left over for lunch tomorrow.
Preheat oven to 425 F.
De-vein the pile of shrimp. If you do not know how to de-vein a shrimp, you need to cut (with a sharp paring knife) along the back of the shrimp. I always think at first that I need to do it on the inside of the shrimp, thinking that their intestinal track will be where I imagine their bellies should be...it's not. It's on the back. Then you want to clean out anything you find there. There's not always black, yucky stuff...but more often than not there is. I just rinse with water, and if needed use the knife to scrape it out.
Once you have cleaned all the shrimp, pat them dry with paper towels. Place on a cookie sheet in a single layer and sprinkle with some oil. Now sprinkle with salt and pepper.
Place in the oven on the middle rack and cook for approximately 6 minutes.
Now, turn all the little shrimps over, put back in oven and cook for 4 to 6 more minutes until they are pink and cooked to perfection.
Commence to eat with a squirt of fresh lemon juice and dipped in spicy hot cocktail sauce. If you want to be fancy, like my Mother...then you'll do this...
I like to include the celery leaves. They have a flavor all their own. Kinda herb-y, I would say.
Then do this...
Mmmmmmm....I think I'm scratching my plans for dinner tonight, and making this instead.
Enjoy! I know you will.
Thanks for reading!
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