Roasting shrimp seems like overkill. But let me tell you, it is far from it. I found this recipe via Ina Garten at Foodnetwork. She serves hers as a shrimp cocktail. I served it as a main entree paired with a petite filet, served with buttered noodles and steamed broccoli. Or, you can forgo the steak and just serve the shrimp with rice pilaf and a salad or veggie. Easy and delicious.
Roasted Shrimp
2 lbs 12-15 count shrimp
1 T good quality olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
Preheat oven to 400°. Peel and devein shrimp. In a large bowl, combine olive oil, shrimp, salt and pepper. Place shrimp on a foil lined baking sheet in a single layer. Bake for 8-10 minutes, until shrimp are pink and cooked through. Do not overcook. Remove from oven and serve.
I told you it was easy! And it’s low in fat and calories.
Roasted Shrimp
2 lbs 12-15 count shrimp
1 T good quality olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
Preheat oven to 400°. Peel and devein shrimp. In a large bowl, combine olive oil, shrimp, salt and pepper. Place shrimp on a foil lined baking sheet in a single layer. Bake for 8-10 minutes, until shrimp are pink and cooked through. Do not overcook. Remove from oven and serve.
I told you it was easy! And it’s low in fat and calories.
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