We have had a busy summer to say the least, and I have often found myself scrambling to decide what to make for dinner that is quick and easy, yet still feels like a little effort has been put into it. Our local paper recently had a a roasted shrimp recipe by Ina Garten, that sounded perfect. Now, I have several of Ina’s cookbooks, a la Barefoot Contessa, but had not tried her roasted shrimp. I love the versatility!!! You can make the shrimp with pasta, place it over quinoa or brown rice with seasonal vegetables, or even toss it into your favorite salad. It is also great with cocktail sauce for a yummy appetizer.
2 pounds (12-15 count) shrimp (see note)
1 Tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Peel and devein the shrimp, if necessary, leaving the tails on. ( I did not have the tails on for this particular batch ) Place shrimp in large bowl with olive oil, salt, and pepper. Toss to coat.
Spread shrimp in a single layer on cookie sheet. Roast 8 to 10 minutes, until firm and cooked through. That is it!! The shrimp come out perfect and of course I had to sample a few right off the pan. You can also roast the shrimp on the grill in a basket, just keep your eye on it so you don’t over cook. Also, if you use smaller shrimp, be sure to shorten your cooking time.
I had some fresh broccoli in the fridge that I coated with olive oil, salt and pepper and roasted it right along with the shrimp, and served over quinoa.
If you are looking for a quick and easy dinner, give this roasted shrimp a try and don’t be afraid to experiment with some great seasonal sides.
Have a great week!~May
You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimpstew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. –Bubba (Forrest Gump)