We all agreed that there's no other way to make shrimp now that we've had them roasted. They were incredible, so bursty, plump and flavorful. I asked her to make a mayo and grainy mustard sauce to go with them. These were gone within a matter of minutes.
Roasted Shrimp
Shrimp from Ina Garten, sauce from A Taste of Home Cooking
2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayo
2-3 tablespoons whole grain mustard
Preheat the oven to 400 degrees.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in an even layer.
Roast for 8 to 10 minutes, until just pink, firm and cooked through. Set aside to cool.
Mix together the mayo and mustard, tasting and adding more mustard as needed.
Yum! I love roasting shrimp, these look amazing!
ReplyDeleteI don't think I've ever seen shrimp roasted! Good to know it's such an awesome technique!
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