Wednesday, January 11, 2012

A little kick.

Aside from sautéeing them with a serious amount of garlic, my favorite way to prepare shrimp is to roast them. They get all plump and juicy, and as long as you pay attention and don't overdo things, they come out perfectly ready to eat.

You can just toss them with some oil, salt and pepper and be done with it, but I love adding a bit of mustard and lemon juice to the mix.

Now, to make it worth your while, you have to use a good Dijon, and I don't mean Grey Poupon. Maille is my favorite, and it's available in pretty much every grocery store these days. It's only marginally more expensive than the pardon-me-do-you-have-it variety (in some stores, no more expensive at all), and it packs way more mustard flavor. (It's also better as an emulsifier in sauces and dressings, which is mustard's other big role in classic cooking.)

The mustard adds kick and the lemon adds freshness, and together you have one pretty perfect package. The best part? These babies will be ready in under 15 minutes total, so you can throw them on top of your favorite salad and get to eating in no time flat. (I particularly enjoy them alongside my tomato, avocado and onion salad, or atop my lentils with bacon.)

Mustard Roasted Shrimp

1/2 pound large or jumbo shrimp, cleaned and de-veined
1 tsp. canola or grapeseed oil, divided
1 tsp. good Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tsp. lemon juice

Pre-heat the oven to 400 degrees. In a medium bowl, toss together the shrimp, 1/2 tsp. of the oil, the mustard, the salt and the pepper, until the shrimp are well and evenly coated. Using a pastry brush, brush the rest of the oil all over the bottom of a small roasting pan or oven-proof skillet.

Arrange the shrimp in the prepared pan, laying them in a single layer. Once the oven has come to temperature, place the shrimp in the oven and roast for 10-12 minutes, until the shrimp have turned completely opaque and are just firm to the touch.

Remove the shrimp from the oven and toss with the lemon juice. Taste for seasoning and serve immediately.

Serves two as part of a meal.

No comments:

Blog Widget by LinkWithin