Zesty Roasted Shrimp

Name: Zesty Roasted Shrimp
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 pound large raw shrimp, peeled and deveined2 tab; 2 tablespoons extra virgin olive oil, I used chili infused; 2 tablespoon butter, melted; 4 cloves garlic, minced; 1 teaspoon cajun seasonig; 1/4 teaspoon pepper and salt to taste; 1/2 teaspoon granulated sugar; 1 teaspoon hot sauce, such as franks red hot; Juice of 1 lemon, divided use; 1/4 cup fresh grated romano cheese; 2 tablespoons fresh parsley; 2 tablespoon thin sliced green onions; For The Remoulade Sauce:; 2 tablespoon fresh lemon juice; 1/3 cup mayonnaise; 2 tablespoon green onions, chopped; 1 tablespoon minced celery; 1 teaspoon dijon mustard; 1 tablespoon ketchup; 1 teaspoon Cajun seasoming

fenway @Fenway

This is a quick zesty roasted shrimp appetizer or lunch. The juicy shrimp can be dipped as is in homemade remoulade sauce or cocktail sauce or for a fun delicious alternative scooped into lettuce wraps, drizzling on either sauce.

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Ingredients

10 mins

4 servings

1 1/2 poundlarge raw shrimp, peeled and deveined2 tab
2 tablespoonsextra virgin olive oil, I used chili infused
2 tablespoonbutter, melted
4 clovesgarlic, minced
1 teaspooncajun seasonig
1/4 teaspoonpepper and salt to taste
1/2 teaspoongranulated sugar
1 teaspoonhot sauce, such as franks red hot
Juice of 1 lemon, divided use
1/4 cupfresh grated romano cheese
2 tablespoonsfresh parsley
2 tablespoonthin sliced green onions
For The Remoulade Sauce:
2 tablespoonfresh lemon juice
1/3 cupmayonnaise
2 tablespoongreen onions, chopped
1 tablespoonminced celery
1 teaspoondijon mustard
1 tablespoonketchup
1 teaspoonCajun seasoming

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Steps

10 mins

1

Preheat the oven to 350°F. Line a baking sheet large enough to hold shrimp in one layer with foil
2

Make Remoulade Sauce:
3

Combine all ingredients for the remoulade sauce in a food processor and blend until smooth, refrigerate until ready to use
4

For Shrimp:
5

In a large bowl combine olive oil, butter garlic, cajun seasoning, pepper, sugar, romano cheese, hot sauce and juice of 1/2 the lemon.
6

Add shrimp and toss to coat, pour out mixture on to prepared pan making sure shrimp is in a single layer
7
8

Roast in the oven just until shrimp are pink and cooked through, about 7 to 9 minutes dependind on the size of your shrimp
9

Transfer to a serving plate and add remaining lemon juice, parsley and green onions. Serve with remoulade and cocktail sauce, have some lettuce cups to scoop shrimp in for fun eating!

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Cooksnaps

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fenway @Fenway

on March 31, 2016 18:55

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.