We had this tonight for supper- I usually like shrimp fried only----- but this is AWESOME---- garlicky roasted shrimp 1/4 cup salt 2 pounds shell-on jumbo shrimp (16 to 20 per pound) 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 6 garlic cloves, minced 1 teaspoon anise seeds 1/2 teaspoon red pepper flakes 1/4 teaspoon pepper 2 tablespoons minced fresh parsley Lemon wedges INSTRUCTIONS 1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. 2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet. 3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately. I have a gas oven -we cooked on 550 degrees 5 minutes per side-had trouble finding Anise seeds but the old Harveys has in the spices for seafood- just ask- KEYS TO SHRIMP THAT BROWN DEEPLY—BUT DONT DRY OUT
Posted on: Tue, 24 Jun 2014 21:35:16 +0000
Recently Viewed Topics
© 2015