Monday, December 1, 2008

Roasted Lemon Garlic Shrimp

This was one of the hits at my cocktail party- very yummy and easy to prepare. The dish was inspired by a few different recipes. Here's my version:

Roasted Lemon Garlic Shrimp


1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, crushed
Zest of 1 lemon
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
30 large uncooked shrimp, shelled and deveined, tail-on (about 1-1/2 pounds)


Combine oil, lemon juice, garlic, salt, and red pepper flakes in a small bowl. Place shrimp in a resealable food storage bag or glass bowl. Pour marinade over shrimp; seal bag, or cover bowl.

Refrigerate 1 to 2 hours to marinate.

Preheat oven to 400F.

Remove shrimp from marinade. Spread on sheet pan, leaving lots of space between shrimp. Roast in oven for 6-8 minutes, removing when firm and pink.

Chill shrimp. Place roasted shrimp on platter and garnish with chopped scallions, crushed red pepper flakes and lemon slices. Serve with dipping sauce- lemon paprika aioli or a spicy cocktail sauce are good.

Makes 8-10 appetizer servings.

Spicy Lemon and Paprika Aïoli

1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
2 teaspoons hot smoked Spanish paprika (or more!) or 1 1/2 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper

Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Makes 1 3/4 cups.

No comments: