LOL! That sounds like a cozy mystery title.
I love roasting. It has so much to commend it. Vegetables and meats cook beautifully and take on a fabulous flavor. Even better, while the food is roasting the cook can nap, er, I mean do other things like wash dishes. Yeah, that's it, wash dishes and peel carrots. I never cook asparagus or cauliflower anymore because they're so much better roasted.
But it never occurred to me to roast shrimp. You know me, I had to try. Turns out that they're fabulous! So quick and easy. Super for shrimp salads. Honestly, roasting is easier than cooking shrimp in a pan because there's less chance of over-cooking or under-cooking. This will be my go-to method for cooking shrimp from now on.
The only drawback is that they're roasted at 425 degrees, which would burn garlic to a crisp. So if you're a fan of shrimp with garlic, you'll have to stick with pan cooking or make a garlic sauce to pour over the shrimp.
On this particular day I was cooking for someone who can't eat spicy food. After the shrimp was cooked, I sprinkled mine with Chesapeake Bay Spice, and it was delicious. Next time I have company and need a quick appetizer, I'm sprinkling the shrimp with Chesapeake Bay Spice before cooking. Bet it's wonderful!
1 large baking pan with a lip
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 425. Peel the shrimp and place on a large baking pan. Drizzle with oil, sprinkle with salt and pepper. Use a big spoon to turn them several times to coat them. Spread them out in a single layer, preferably not touching each other. Roast 10 minutes.
Note: I used large shrimp. I assume that very small shrimp might need a shorter cooking time. Ours were perfect.
|Drizzle with oil and season.|
|Done in 10 minutes!|