Tony recommends buying raw shrimp instead of cooked shrimp.
- How to thaw shrimp:
- Always thaw your shrimp 24 hours in advance in the refrigerator. The ideal way is to take the frozen shrimp out of the bag, place in a colander, place the colander in a larger bowl, then cover and place in your refrigerator. This keeps the water away from the shrimp so that it thaws more evenly and does not reabsorb the water that can make it mushy.
- But if you are really desperate, you can place frozen shrimp in a colander and run cool water over it for one minute, then shake vigorously and leave at room temperature over a sink or bowl; repeat the process every 5 minutes until thawed.
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How to Roast Shrimp:
- Place your thawed shrimp in a large bowl (pat them dry).
- Add 1 TBS of extra virgin olive oil and 1 tsp of combined salt & pepper.
- Mix to coat shrimp thoroughly, then spread out on a baking sheet.
- Spread them evenly, and make sure they are not too crowded, or you will end up steaming them instead of roasting. (Tip: Use parchment paper to make cleanup a breeze!)
- Place in a preheated 450 degree oven for 8 to 10 minutes or until done. Shrimp have their own built-in pop-up thermometer, they turn bright pink when they are done.
- Remove and allow to cool.
- Serve slightly warm or chill for later, but bring up to room temperature before serving.
To serve the shrimp as a delicious dish, here are Tony's recipes for sauces:
-
Homemade Cocktail Sauce
- 1/2C Heinz Chili Sauce
- 1/2C Ketchup
- 3T Prepared Horseradish
- 2t Lemon Juice freshly squeezed
- 1t Worcestershire sauce
- 1/2t Tabasco Sauce
Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce, blend well. Can last up to 7 days in the refrigerator. Tip: Like my shrimp I like to serve the cocktail sauce at room temperature.
- Remoulade
- 1C Mayonnaise
- 1/3C Mustard (Creole if available or Whole Grain only)
- 2T Lemon freshly squeezed
- 2t Tabasco Sauce
- 1stalk Celery (rib only) finely chopped
- 2pc Green onions, thinly sliced
- 1T Ketchup
- 6 Gherkin Pickles finely chopped
Combine all ingredients and blend thoroughly. Can last up to 7 days in the refrigerator. Like the cocktail sauce serve at room temperature. Also great with other seafood, fish, chicken or on Sandwiches.
-
Louis Sauce
- 1C Mayonnaise
- 1/4C Heavy cream whisked to soft peaks
- 1/2C Heinz Chili Sauce
- 2t Worcestershire sauce
- 1t Tabasco Sauce
- 2t Lemon juice freshly squeezed
- 1t Onion grated
- 1/4C Green Bell Pepper minced
- 1/4t Lemon zest grated
- Salt and Pepper to taste
Combine all ingredients and whisk thoroughly, salt and pepper to taste. Refrigerate up to 4 days.
