Oven-Roasted Shrimp with Garlic-Butter Zip Sauce
As soon as I saw a recipe for roasted shrimp in the January/February 2013 edition of Cook's Illustrated I knew that I needed to make it. After reading the recipe carefully and mulling it over, I knew exactly how I needed to change it up. I tinkered not because I doubted the folks at Cook's Illustrated; I trust them implicitly. I changed up the recipe based on the "zip-sauce" I had in the refrigerator. The garlic-butter zip sauce from this recipe exists in my refrigerator as a staple, so I'm always looking for creative ways to use it. This dish would be great to make for company because sides can be made in advance, and the shrimp can be made in minutes. By the way, Cook's Illustrated gave three different butter/spice blends for this recipe. I highly recommend that you check out this edition.
Oven-Roasted Shrimp with Garlic-Butter Zip Sauce
2 lbs of shell-on jumbo shrimp 16-20 per pound (Note: I halved this recipe in this pictorial)
1/4 cup of salt
3/4 stick of butter
2 cloves of garlic, pressed
1 handful of parsley leaves, minced
lemon wedges for garnish, optional
1. Dissolve salt in 1 quart of water in a large bowl. I've been lucky enough to find shrimp that are already deveined with the shell on, but if that isn't available we might need to cut through the shell and devein ourselves. Keeping the shell on is an important step to keeping the shrimp from drying out. Brine the shrimp in the salt water in the refrigerator for 15 minutes.
2. Mix butter, garlic and minced parsley together with a fork in a small bowl (unless you already have this ready to go in the fridge, in which case you just need to bring it to room temperature).
3. Pre heat the oven to the low broil temperature setting, remove the shrimp from the brine and pat dry with paper towel.
5. Broil shrimp 4 inches below the heating element on the first side for 2 to 4 minutes, rotating the baking sheet 180 degrees at the halfway point. Flip the shrimp over to the second side and cook for another 2 to 4 minutes, rotating again at the halfway point.
6. These shrimp go well with "smashed 'cauliflower' potatoes"and "roasted asparagus."
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Oven-Roasted Shrimp with Garlic-Butter Zip Sauce
2 lbs of shell-on jumbo shrimp 16-20 per pound (Note: I halved this recipe in this pictorial)
1/4 cup of salt
3/4 stick of butter
2 cloves of garlic, pressed
1 handful of parsley leaves, minced
lemon wedges for garnish, optional
1. Dissolve salt in 1 quart of water in a large bowl. I've been lucky enough to find shrimp that are already deveined with the shell on, but if that isn't available we might need to cut through the shell and devein ourselves. Keeping the shell on is an important step to keeping the shrimp from drying out. Brine the shrimp in the salt water in the refrigerator for 15 minutes.
2. Mix butter, garlic and minced parsley together with a fork in a small bowl (unless you already have this ready to go in the fridge, in which case you just need to bring it to room temperature).
3. Pre heat the oven to the low broil temperature setting, remove the shrimp from the brine and pat dry with paper towel.
4. Rub all the shrimp with the butter mixture. Be sure to get butter mixture between the shell and the shrimp. Then place shrimp on a wire rack/baking sheet combo.
5. Broil shrimp 4 inches below the heating element on the first side for 2 to 4 minutes, rotating the baking sheet 180 degrees at the halfway point. Flip the shrimp over to the second side and cook for another 2 to 4 minutes, rotating again at the halfway point.
6. These shrimp go well with "smashed 'cauliflower' potatoes"and "roasted asparagus."
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