The secret to moist and delicious shrimp is to roast it in the oven. This quick and easy meal can be tossed together in no time flat.
It seems that when ever I have shrimp it is away the same old same old, boiled in Old Bay Seasonings. I love this classic, and it is great in the grand scheme of things, but sometimes you just have to mix things up.
When Saint Pius has its auction we cook a lot of shrimp for shrimp cocktail. With all that shrimp the best way to do it is to roast it. Generally I keep it simple with salt, pepper and some olive oil. This way it is not competing with the cocktail sauce usually served with it.
I love other seafood’s also. I love mussels in wine. I love to dip that lovely briny broth that the mussels make with some crusty bread.
Why not incorporate them and make it easy? I made a compound butter with Lemon and Pepper and a bit of wine. I sprinkled it over the top and cooked the shrimp in the oven.
Let me tell you , the broth this shrimp makes is out of this world good! This my friend is a meal in itself!
Roasted Lemon and Pepper Shrimp
Ingredients:
2 pounds Raw frozen Shrimp, Deveined, Shells On
2 sticks Cold Unsalted Butter Cut Into Pieces
1/4 cup parsley
1 tablespoon Lemon and Pepper Seasonings
2 tablespoons Blush Wine
1 french baguette sliced
Directions:
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet. In the bowl of a food processor, add cold butter, parsley, Lemon Pepper Seasoning, and wine. Pulse until combined. Use butter right away or place in the refrigerator until ready to use. Sprinkle cold butter crumbles over the shrimp. Bake in the oven for about 10 minutes or until your shrimp is pink. Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.
Peace be with you,
Veronica
