BAKED GARLIC SHRIMP
Ok now, I know we all love the guilty pleasure of popping a shrimp smothered in cocktail sauce into our mouths during the holidays. I mean shrimp cocktail is the holiday default, people just know it will be on the table but… what if you could make something so simple and a million times better. Would you? You bet you would. Here it is.
Side note I used some beautiful Planet Shrimp and the difference was mind blowing. Sweet and succulent… if you can get your hands on them I highly recommend. Also a Canadian company so double win!
MUSIC: Birdtalker: One (totally obsessed)
INGREDIENTS:
Butter
Red Pepper Flakes
Garlic
Shallots
Parsley
Frozen Raw Pacific Raw Shrimp (be sure to score and devein)
It truly does not get any easier than this and is completely based on your preference. If you don’t like red pepper flakes etc. leave em out. Want to add wine? No prob. Pour some in, pour one for yourself (I like your thinking).
Heat oven to 400˚
In a ***cast iron pan*** If at this point you say does it have to be cast iron? the answer is 100% yes. Yes because after you sautée the first 4 ingredients you place shrimp in pan and bake. A cast iron pan can be placed in oven.
If you don’t have one go buy one they are amazing! Can be a bit pricey but worth it and you will have it forever! Lodge is a great brand and they have been around since 1896! Who can question that?
Ok now back to my story…
On stovetop, place butter in pan and melt.
Once melted I added red pepper chilli flakes. I like to add these as the butter is warm to get an oil before I add garlic and shallots.
Sautée shallots and garlic (I used 1 shallot and 4 cloves of garlic diced small).
Once shallots and garlic have softened you can remove from heat.
Toss defrosted shrimp into the pan and place into oven.
Now depending on your oven and shrimp you use, watch to not over cook.
I placed mine in and turned at about 5 minutes. Cooked on the second side for 3-5 minutes.
When you remove the pan from oven remember it is very, very hot! You can transfer to a dish and top with parsley or allow pan to cool and serve in pan. Enjoy friends!
