baked not boiled shrimp cocktail with lemon sauce
Ina Garten has been roasting shrimp for ages and claims that the roasting process adds flavor to the shrimp that the boiling method takes away.I love her recipe, but wanted to add a little something of my own, so I zested a lemon, squeezed the juice, tossed the shrimp in the citrus bath and served the cold shrimp with dipping sauces.
prep time
cook time
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound shrimp, 16-20 count peeled and de-veined- i leave the tails on
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- - zest of one lemon
- - juice of one lemon
How To Make baked not boiled shrimp cocktail with lemon sauce
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Step 1Pre heat oven to 400 degrees. Combine shrimp with olive oil, salt and pepper and place in 9 x 13 inch baking pan. Roast 8 minutes. When shrimp are cooking, zest and squeeze the juice from your lemon.
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Step 2When shrimp are done and still hot, toss with the lemon juice and the zest. Let cool and refrigerate. -
Step 3Serve with your favorite cocktail/dipping sauce. I like Sambal Okek right out of the jar; good ol' Russian dressing with a dash or two of bottled horseradish; and sweet Thai chili sauce- again right out of the jar. I agree with Ina- there's no reason to boil shrimp ever again.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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