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.
Ingredients:
1
lbs fresh or freshly thawed raw shrimp (16 to 18 size)
1
stick butter
3
cloves garlic
1
lemon
Directions:
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
socialslave
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
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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