Wednesday, May 4, 2011
Roasted Shrimp Salad
My mother-in-law gave me a great new Ina Garten cook book for Christmas that I could not wait to use once I got home this month. This is the first recipe I've tried and I absolutely loved it! I think I was just craving shrimp in general, but this recipe stuck out in particular because the shrimp are baked, not boiled. The only thing I changed was adding a plain yogurt substitute, instead of using 1 whole cup of mayonnaise.
2 1/2 lbs. raw shrimp, peeled
1 Tbs. olive oil
Kosher salt and fresh ground pepper
3/4 c. plain yogurt
1/4 cup mayonnaise
Grated zest of 2 oranges
2 Tbs. fresh squeezed orange juice
1 Tbs. white wine vinegar
1/4 cup minced fresh dill (or 1 Tbs. dry dill)
2 Tbs drained capers
2 Tbs diced red onion
Preheat oven to 400 degrees.
Pat shrimp dry with paper towels and place them on baking sheet. Drizzle with olive oil, sprinkle with 1 tsp salt and 1/2 tsp. pepper and toss together. Spread shrimp in one layer across pan and roast for 6 to 8 minutes, turning once while cooking. Remove from oven and allow to cool on pan.
Meanwhile, make the sauce. In a large bowl whisk together the yoghurt, mayo, orange zest, orange juice, vinegar, 1/2 tsp salt, and 1/2 tsp. pepper.
When the shrimp have cooled, add them to the sauce and toss. Add the dill, capers and red onion and toss some more. Serve at room temperature.
A bag of frozen shrimp can be kept in your freezer for up to six months