It is cold in Chicago. So here's a completely roasted dinner that will serve as a good excuse to keep your oven turned up high: Roasted Garlic Shrimp (From FC 69) with Roasted Winter Vegetables. Originally this shrimp recipe was meant as an appetizer. They're tossed with garlic and oil and roasted for a few minutes in a hot oven (and served with cocktail sauce.)
The veggies take a little longer and should be done first. These are from Vegetarian Times (The recipe isn't on-line yet, I think it is in the current issue.) Roasted cauliflower, brussels sprouts, carrots and diced sweet potatoes are tossed with a garlic infused oil and roasted until tender. The sweet potatoes in the mix provide a little starch and substance to an otherwise light dinner. The veggies went over well with dear husband who is not a fan of cauliflower, brussels sprouts or cooked carrots. Who'da thunk?
Garlic Roasted Shrimp Cocktail
by Rori Trovato
To learn more, read the article: Shrimp Cocktail Better than Ever. Roasting the shrimp with garlic gives them a punch that's great with my spicy cocktail sauce.
To learn more, read the article: Shrimp Cocktail Better than Ever. Roasting the shrimp with garlic gives them a punch that's great with my spicy cocktail sauce.
Serves four to six.
ingredients
1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
2 cloves garlic, finely chopped (about 1 tablespoon)
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
Cocktail Sauce
Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
From Fine Cooking 69, pp. 51
January 1, 2005
January 1, 2005
P.S. I didn't do the cocktail sauce for my dinner, but saved some shrimp, chilled them and served them with store-bought sauce as a snack. I found the roasted ones have much more flavor than the traditional boiled shrimp. It is a really good method for cocktail shrimp.
2 comments:
Toni, This looks absolutely delicious! Nice and healthy too, something I need desperatly!! This is a welcome start to the new year!
I love shrimp. Husband doesn't love it so much. So I don't cook it as much as I'd like. I'd probably have it a couple times a week if I had my way. :)
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