Need a recipe for oven-roasted shrimp
I want to do some shrimp in the oven tomorrow. I've seen some interesting-looking barbecue shrimp recipes, but they are too messy - or require peeling.
I want to peel and devein them, toss them in some olive oil and spices, and roast them in the oven, then eat them with a toothpick or cocktail fork (or maybe leave the tail on).
Any ideas? Thanks!
I roast peeled, deveined shrimp in the oven using this recipe, http://www.epicurious.com/recipes/foo...
but I cut down the amount of olive oil to a couple tablespoons, omit the salt since there's plenty in the hot sauce & Worcestershire, and only use 2 cloves of minced garlic for 2 lbs of raw shrimp. Marinate for 20 minutes, then roast in the oven until pink, either in the marinade, or without the marinade. They taste good whether you roast them at 350, 375 or 400.
The last time I served this, I used short bamboo skewers, and placed 3 shrimp on each skewer before marinating and roasting, and left them on the skewer, so there was no need for toothpicks. The shrimp cook within 10 minutes, so it was possible to throw a new supply of skewered shrimp into the oven as they were needed, so the cooked shrimp were never waiting too long to be eaten.
Sometimes I use the same marinade, then dump the shrimp & marinade into a skillet, and sautee over medium heat until the shrimp are cooked. Tasty over pasta or rice.
How about you just "toss them in some olive oil and spices, and roast them in the oven, then eat them with a toothpick or cocktail fork." That's what I always do. :)
As for specifics, I usually toss the shrimp with olive oil, minced garlic, red pepper flakes and some lemon zest. Serve with a homemade spicy cocktail sauce.
Or...after tossing with garlic, olive oil, minced garlic, red pepper flakes and some lemon zest, wrap each shrimp in a piece of prosciutto and broil. Delicious.
There's a good recipe in the Essential NYTimes Cookbook for "shrimp in green sauce." It's a Mark Bittman recipe, which you could probably find by googling. We found it was excellent with mashed potatoes, as an entree, but I don't see why you couldn't eat them individually with toothpicks. It would be a shame to waste the sauce, though. . .