Sunday, February 21, 2016

Slave's Joyful Subservient Roasted Shrimp

It is hoped that by now you have tried the wonderful magic that happens when you roast vegetables in the oven. Roasting brings out a truly unique taste. We know what it does to meat & poultry. Guess what? It is fantastic to roast shrimp! Once you've tried it, you will never willingly go back to boiling!

Yes, in America's midsection, sea food can be expensive. So make the most of it. Watch the sales on raw shrimp 16 to 18 size. That's approximately how many are in a pound. Check youtube for some good videos on how to peel and de-vein. Watching them is so much easier than just reading about it.
Slave picked up just slightly less than a pound at the local big grocery for Right at $10.00! What's more it had been de-veined! All that was needed was to peel the shells off and rinse.

1 lbs fresh or freshly thawed raw shrimp (16 to 18 size)
1 stick butter
3 cloves garlic
1 lemon

Pre heat the oven to 400 degrees. Line a rimed baking sheet with foil.
Do your cutting:

To peel a garlic clove, hit it with the flat side of the knife, just give it a sharp quick tap and the skin will peel right off. Cut the tips off then make a cut lengthwise. See any green? Pry that out with the tip of your knife – or it will make everything bitter.

Collect the zest from about half of the lemon, then slice it thinly. In a small pot melt the butter over low heat. Add the minced garlic and the lemon (both zest and slices). Let that melt down while stirring occasionally, you don't want it to brown. When all is melted, turn off the burner and let sit.

Put out a large bowl with some ice in it. Take out the shrimp and slide your thumb or finger under the shell and the pieces will slide right off. When you get to the tail, squeeze it and give it a twist – it will also come right off. Throw the shells into a separate large bowl. Lay the shrimp on its side and run your knife down the outside or back no deeper than ¼ inch. You will see a dark line which you can slide out with the side of your knife blade. Toss the shrimp into the bowl with ice.

Yes it might be a bit slimy at first but peeling 20 shrimp or so will not take long. Then you can throw away the scraps. Drain shrimp in a colander, rinse off each piece and lay them on a paper towel.

By now the oven should be at temperature and the butter should be melted. Take out the lemon slices and arrange on the baking pan. Take three or four shrimp at a time, put them in the melted butter-garlic mix and place on the tray. Give them a little room.

Slide this into the oven and let roast for 20 to 25 minutes. You can tell they are done when they curl up tightly and turn pink.
To serve: place on platter with the lemon slices. Slave fixed this with some stewed tomatoes and mixed vegetables for a colorful presentation.

With that first bite of shrimp you will know joy! Slave chose to serve this without lots of seasoning or cocktail sauce. The touch of lemon and garlic in the butter enhances rather than hides the true flavor. That's how you serve a Master!

For our music:

So very joyful to be serving my Master

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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