Monday, April 25, 2011

Ramps, y'all! Again!


Tuesday, April 12, 2011

Oven-Roasted Shrimp

This isn't a recipe so much as a jumping off point.  Think of all the ways you can use this method of cooking shrimp.  It's one of the easiest ways I've encountered to cook shrimp.  I line a large rimmed baking sheet with a few layers of foil and just throw away the mess when I'm done.  Please note that temperature and cooking time is for shrimp that still have tails and peels ON.

Oven-Roasted Shrimp 
  • 1 lb. shrimp (tails and peel still intact)--size medium (21-30 count per pound)
  • 1/4 cup olive oil
  • 1/2 stick butter
  • salt and pepper
  • lemon juice
Preheat oven to 425 degrees.  Toss the shrimp with olive oil, lemon juice, salt and pepper, then spread on a foil-lined baking sheet.  Scatter pats of butter over the shrimp.  Bake for 10-12 minutes or until the shrimp are pink and opaque.

There are a number of modifications that can be made to this recipe.  You can add garlic and make a scampi-type shrimp, coat them in Old Bay or blackening seasoning, lemon pepper seasoning...the list goes on and on.