roasted shrimp

For us, cooking for comfort at home means having the necessities in the fridge at all times. So, having perfectly cooked shrimp to add to any sandwich, wrap, salad, or truly whenever a little protein is needed, is required in our home. This kind of “meal prep” is essential to creating ease in the kitchen. Whenever we’re making a quick lunch or dinner, we can throw in a few of these lovely, little shrimpies to add a sweet protein that’s different than something like chicken. We buy the big U10-15 shrimps (that just means there’s anywhere from 10 to 15 shrimp per pound), clean and devein them ourselves (helps you save a buck), and roast them off on a Sunday to have for a few weekdays. After they cool, store them in an airtight container in the fridge, and pull them out whenever you need them! They’re delicious, perfectly cooked, and as simple as can be to make.    

 

Ingredients:

1 lb U10-15 shrimp, peeled and deveined 

1 tbs olive oil

salt and pepper

 

Steps:

Peel and devein the shrimp. Using your fingers, peel off the outer shell. We leave the tails on in case we want to use them as a “handle” when dipping the shrimp into a sauce, like cocktail sauce. Then, using a paring knife, cut along the spine of the shrimp from the tail to the tip. Spread the cut open, and remove any veins or undesirable residue (cough cough the “poop vein”). Run the shrimp under cold water to clean them thoroughly, and pat dry on some clean toweling.

Heat the oven to 375° F.

Spread the shrimp out evenly onto a lined baking sheet. Drizzle the shrimp on both sides with the olive oil, and season with salt and pepper. Place the shrimp in the oven and cook for 12 minutes.

Allow them to cool before putting them away in the fridge. Or…sneak a bite of one or two before anyone sees!

ENJOY!   

 


 

**Tip: Keep your shrimp shells. They’re great for creating a fish or shrimp stock that can be added to so many things. Use the stock for a seafood risotto, in a shrimp scampi, or in our crab cannelloni. Just put them in a freezer safe bag or container, and keep them in the freezer for whenever you need them. And boom! Amazing depth of flavor has been added at no cost at all! 

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