Garlic Roasted Shrimp

07aShrimpBakedbfLOI got this fine little recipe in an email from the nice folk at Cooks Illustrated. I would link to the site, but it’s paywalled, so…

Irregardless, the CI folk have done themselves proud with this recipe; even including the note that you must use jumbo shrimp (16-20 per pound). Smaller shrimp will be overcooked in the oven.

One note, CI called for anise seed, and I am not a fan of licorice flavor, so I used celery seed. Feel free to swap back.

•1/4 cup salt
•2 pounds jumbo shrimp (16 to 20 per lb)
– I used frozen, tail-on jumbo shrimp
•4 tbsp unsalted butter, melted
•1/4 cup canola oil
•6 garlic cloves, minced
•1 tsp celery seed
•1 tsp Aleppo pepper
– or 1/2 tsp red pepper flakes
02aSaltbfLO•1/4 tsp black pepper
•2 tbsp minced fresh parsley
•Lemon wedges

Thaw the shrimp according to package directions, then cut through the shrimp inside the curve with a sharp paring knife to remove the vein (that little black thing), and butterfly the shrimp – opening it up, but not cutting it in half.

Pour one quart (8 cups) of cold water over the salt in a large bowl and stir to dissolve.

05ShrimpSeasoningsbfLOAdd the butterflied shrimp and stash in the fridge for fifteen minutes.

Heat your oven broiler and, if you have an upper oven broiler, adjust the rack so that it is four inches from the flame or heat element.

Combine the melted butter and canola oil with the garlic, celery seed, Aleppo pepper, and black pepper.

08bShrimpPlatebfLORemove the shrimp from the brine and pat dry – do not rinse.

Pour the butter mixture over the shrimp in a bowl and toss well with the parsley.

Arrange the shrimp on a rack set in a baking pan and broil for four minutes. Flip the shrimp and broil for another two to four minutes, until the shrimp are nicely pink and beginning to brown.

Serve immediately with fresh lemon wedges – we had ours with better-for-you roasted corn on the cob and jalapeño cheese, but some cornbread Madeleines would’ve been a nice thing here, too.

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