Tuesday, August 2, 2011

Back to Earth

After my last post I went into a food coma and decided some sensible eating was in order. So last night I made Roasted Shrimp with Lemon Sauce. Ina Garten has been roasting shrimp for ages and claims that roasting adds flavor to the shrimp that the boiling method takes away. I followed her recipe to the letter. But I wanted to add a little something, something to the mix so I zested a lemon, squeezed the juice, tossed the shrimp in the mixture and made a great little meal/appetizer.

Baked Shrimp Cocktail with Lemon Sauce
Inspired by Ina Garten

1 pound shrimp (16-20 count) peeled and de-veined, I left the tails on
2 tsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
Zest of one lemon
Juice of one lemon

Pre heat oven to 400 degrees. Combine shrimp with olive oil, salt and pepper and place in a 9 x 13 inch baking pan. Roast 8 minutes. While shrimp are cooking, zest and squeeze the juice from your lemon. When shrimp are done, toss with lemon juice and zest. Let cool and refrigerate.

The best part of this dish (for me) are the dipping sauces. My favorite so far is Sambal Olek right out of the jar.

A close second is good ol' Russian dressing, with a dash or two of horseradish. It goes well with the bite of lemon and is so easy to make. Mix equal parts of ketchup and light mayo, add as much (or as little) horseradish as you like, and sweet relish is optional.

Alternative Sauces: Sweet Thai chili sauce is good too, right out of the bottle. And if you like Asian flavors, mix a little soy sauce with rice vinegar, scallions and sesame seeds.

I agree with Ina- there's no reason to boil shrimp ever again.

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