peel n’ eat shrimp ~ finger lickin’ good

peel and eat shrimp cocktailShrimp cocktail has to be one of my favorite foods ~ little pink morsels nestled in a bed of ice, a bowl of spicy cocktail sauce at the ready for dipping.

Today rather than the usual boil I decided to go for a quick marinate-and-roast shrimp cocktail, nothing radically different but just sealing in a bit more moisture and tenderness into each bite.

Here’s what I did for a pound of shrimp that was prepped and deveined at the fish market.  In a large bowl I combined 1/4 cup olive oil with 3 tablespoons lemon juice and a pinch of allspice.  I tossed in the shrimp and got them well coated, then placed them on a lined baking sheet into a 350 degree oven.  You could also let them marinate for a while in the fridge if desired before roasting.


peel and eat shrimpAfter about 5 minutes in the oven give them a turn with some tongs, then keep your oven light on if possible and watch them carefully ~ they’ll be done when they are just barely pink.  Pull them out and set on the counter, let the radiant heat take care of the rest.  Chill them before serving ~ in the meantime, whip up a batch of cocktail sauce with some ketchup, horseradish, lemon juice and a dash of salt ~ enjoy!


2 comments on “peel n’ eat shrimp ~ finger lickin’ good

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