Showing posts with label roasting shrimp. Show all posts
Showing posts with label roasting shrimp. Show all posts

Monday, April 11, 2016

Quick Shrimp and Pasta

The longer I write this blog, the more little tricks I learn that make cooking easier. Last year I learned a couple of cool cooking tips that I shared with you. They're simple and super easy but they make a world of difference.

When making pasta, immediately toss the hot drained pasta in a couple of tablespoons of olive oil. The difference is amazing. I no longer put any oil in the cooking water. As soon as I take the pasta out of the water, I sprinkle it with a tablespoon or two of olive oil (just eyeball the amount) and toss it. The pasta doesn't stick together, and it makes the pasta that much more delicious. The other very clever trick is to rub raw garlic in the bowl instead of mincing it. It gives the essence of garlic! All the flavor without all the mincing.

I love roasting, too. What could possibly be easier? Roasting shrimp for pasta is the best way to go. The only thing to remember is that they have to be in a single layer, not jumbled on top of each other. They cook perfectly. And then you can toss them into whatever dish you're making. Perfect for salads or shrimp cocktail. And they cook in 6-8 minutes, which makes them the perfect I-got-home-from-work-late-and-I'm-exhausted-dish.

I used them with spaghetti and steamed broccoli for a delicious and super easy dinner. It got raves from everyone and was even good the next day as leftovers. You could certainly use seasonings with this. Next time I may try Old Bay Seasoning on the shrimp for fun. One caveat, though, garlic burns easily, so if you're after a garlicky flavor, use garlic powder.

Roasted Shrimp

1 pound shrimp
2 tablespoons sunflower oil or other high-temperature friendly oil
salt and pepper

Preheat oven to 400. Lay a sheet of parchment paper in a lipped baking pan.

Clean and peel the shrimp, and place in a bowl. Pour oil over top (eyeball the quantity) and turn a few times with a large spoon to coat. Salt and pepper to taste and turn again.

Roast 6-8 minutes until pink and cooked through.

Easy Shrimp and Broccoli with Pasta

1. Cook pasta according to directions. When done, pour out into a colander and toss immediately with 1-2 tablespoons of olive oil.

2. Steam broccoli. Drain.

3. Roast shrimp.

4. Slice a clove of garlic in half and rub all over the bowl. Toss in broccoli with pasta, salt and pepper to taste, and adorn top with shrimp.

Toss shrimp with oil, salt and pepper.

Spread in ONE layer on parchment paper covered baking pan.


Monday, June 9, 2014

How to Roast a Shrimp

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!

How to Roast a Shrimp

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!