The vast majority of my life has been spent near the Gulf of Mexico. We’ve grown accustomed to lots of fresh seafood. Oven Roasted Gulf Shrimp with Comeback Sauce makes use of myfavorite seafood in the whole big world: wild caught gulf shrimp.
Peeling and deveining shrimp does take a little bit of time. Enlist the help of those who intend to eat these succulent gems once they’re cooked. It’s not necessary to devein them. I’ve eaten a boatload, or two, of shrimp that’s not deveined. I don’t mind that for small shrimp, but for medium to large size shrimp, I sometimes find the vein to be gritty.
I was able to devein this shrimp from the inside curve leaving the outside intact. Now, that doesn’t make an iota of difference to anyone but me but I like the way the top of the shrimp looks when it’s whole and not split.
I love to serve this right from the pan with sliced lemons scattered around and small bowls of Comeback Sauce for dipping. Rustic food is a winner in my book. It’s easy on the host and the guests are made to feel right at home. The ultimate in rustic dining is Shrimp and Crab Boil. You can’t help but be in good mood when you’ve got all that good food strewn on newspaper in front of you.
Grab some sweet wild caught gulf shrimp and roast up a batch. You’ll be glad you did. Your guests will be gladder. More glad. Gladest.
You’re guests will be happy.
Y’all come see us!
Oven Roasted Gulf Shrimp with Comeback Sauce
yield: 4 servings entree/8 servings appetizer
preheat oven to 400 degrees
Peeling and deveining takes a little bit of time and effort but you save a few pennies by doing it yourself. It’s acceptable to serve the shrimp with the vein intact. The choice is a matter of preference. The worst thing you can do to shrimp is overcook it. Roast it just until it turns pink.
roast the shrimp:
2 pounds large wild caught shrimp, shell and tails on
1 tablespoon olive oil
2 teaspoons Old Bay seasoning
1/2 teaspoon kosher salt
lemon slices
Peel and devein the shrimp but leave the tail intact.
Rinse the shrimp and shake off excess water.
Add shrimp, olive oil, Old Bay, and kosher salt to a large bowl. Gently stir until shrimp is well coated.
Prepare a large sheet pan by lining with aluminum foil and spraying with non-stick spray.
Place shrimp on baking sheet in a single layer.
Roast in a 400 degree preheated oven for 10 minutes or until shrimp is pink and opaque.
Serve with Comeback Sauce and lemon slices.
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Oven Roasted Gulf Shrimp with Comeback Sauce
Ingredients
- 2 pounds large wild caught shrimp shell and tails on
- 1 tablespoon olive oil
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon kosher salt
- lemon slices
Instructions
- Peel and devein the shrimp but leave the tail intact.
- Rinse the shrimp and shake off excess water.
- Add shrimp, olive oil, Old Bay, and kosher salt to a large bowl. Gently stir until shrimp is well coated.
- Prepare a large sheet pan by lining with aluminum foil and spraying with non-stick spray.
- Place shrimp on baking sheet in a single layer.
- Roast in a 400 degree preheated oven for 10 minutes or until shrimp is pink and opaque.
- Serve with Comeback Sauce and lemon slices.
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