Monday, December 8, 2008

Roasted Shrimp with Creamy Caper Dipping Sauce

Who doesn't love shrimp cocktail? (Well, I guess if you are allergic to shellfish you don't - sorry Dad!) This recipe gives a little twist on the classic appetizer by roasting the shrimp and changing up the dipping sauce.

The original idea is from Ina Garten but I really only took her idea to roast the shrimp and ran with it from there. She recommends leaving the tails on, but I find it much easier to just completely peel the shrimp. Buying the frozen EZ-Peel shrimp makes this quick and easy!
Roasted Shrimp with Creamy Caper Dipping Sauce
idea from Ina Garten
Makes 4 servings
For the shrimp:
1 pound jumbo shrimp, peeled and deveined
1 tablespoon olive oil
kosher salt and coarse ground black pepper to taste
For the dipping sauce:
1/2 cup mayo
1 tablespoon capers, drained
1 teaspoon lemon juice
kosher salt and coarse ground black pepper to taste
Preheat the oven to 400 degrees F.
Place shrimp on a sheet pan, toss with olive oil, salt, and pepper. Roast for 7-9 minutes, until just pink and cooked through.
Combine all ingredients for the dipping sauce in medium bowl; mix thoroughly.
Serve shrimp with sauce alongside.


What's Cookin Chicago said...

Looks delicious and perfect since I have some capers to use up!

Pam said...

Yum. These looks so tasty!

Anonymous said...

I totally stole this when I was menu planning last night. Thanks! :)

Anonymous said...

Funny you did this - I love Ina's roasted shrimp and was looking for a simple sauce to serve along side cocktail sauce. Thanks! Will use this tonight for my party!!