Due to where we live, I’m limited in getting good quality seafood consistently, but I can get beautiful wild caught North Carolina shrimp. The good news is shrimp and related prawns have so much versatility. They are the perfect candidate for entrees, salads, tacos, stews and soups and can be baked, boiled, fried and grilled, but my go to method is roasting! Each and every time they come out moist and juicy. So, give the recipe below a try and see what you think. Bonus I added my Green Goddess dressing recipe. It’s the perfect dip for the shrimp.
For the shrimp:
2 pounds large shrimp (14 to16 shrimp per pound)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper. I often times use Old bay Seasoning it really amps up the flavor
For the Green Goddess Dressing:
1 cup good mayonnaise
1 cup sour cream
1/2 cup chopped scallions, white and green parts (5 to 6 scallions)
1 cup basil leaves (18 to 20 leaves)
1/2 cup parsley I prefer curly
1/4 cup freshly squeezed lemon juice
2 cloves garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on if using for shrimp cocktail. Be sure to pat them dry. Place in bowl and toss them until evenly coated. Pour on to a foil lined sheet pan and spread them in one layer. Roast for 8 -10 minutes depending on the size. Check at 8 minutes as there will be carryover cooking. If you think they are getting to done place in fridge to cool down. If not set aside to cool.
• For the dressing, place herbs in food processor and coarsely chop. Add the mayonnaise, sour cream, lemon juice, garlic, salt, and pepper and blend until smooth. Adjust seasonings if needed. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the crudités or for your favorite salad.