Roasted Jumbo Shrimp With Potatoes Lemon And Capers Food

SPAGHETTI WITH SHRIMP, CAPERS AND GARLIC

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
• While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes. Stir in the lemon juice, parsley and season with salt and pepper.
• Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
• Transfer to a large, warmed serving bowl.
• Garish with freshly grated parmegiano reggiano cheese. Serve immediately.

ROASTED SHRIMP WITH CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
• Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

JUMBO SHRIMP WITH CHIVE BUTTER

Steps:

• Preheat broiler.
• Place mustard in a bowl, whisk in lemon juice, then melted butter. Add chopped chives and jalapeno. Season with pepper.
• Arrange shrimp cut side up, on broiler pan. Brush with some butter mixture. Broil until cooked through 4 minutes.
• Serve, garnishing with whole chives if using and pass remaining butter for dipping.

ROASTED SHRIMP AND ORZO

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil.
• Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
• Drain and pour into a large bowl.
• Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper.
• Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper.
• Toss to combine and spread out in a single layer.
• Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
• Toss well.
• Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
• If refrigerated, taste again for seasonings and bring back to room temperature before serving.

SHRIMP AND POTATO SALAD

Steps:

• Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
• In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
• Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450°F.
• Wash the shrimp and pat them dry with paper towels.
• In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Toss together and refrigerate.
• Rub a 9-inch baking dish with olive oil.
• Place the potato slices, slightly overlapping, in the pan.
• Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
• Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
• Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
• Remove from the oven and sprinkle with the capers.
• Serve at once with a green salad.

ROASTED SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the over to 450 degrees. Wash the shrimp and pat dry. In a medium glass or plastic bowl, combine shrimp, 1 T olive oil, garlic, lemon zest, lemon juice, 1 t salt and 1/2 t pepper. Toss together and refrigerate. Rub a 9-inch baking dish or gratin pan with olive oil. Place the potato slices, slightly overlapping, in the pan. Drizzle with remaining oil, sprinkle with remaining salt and pepper. Roast potatoes in the oven for about 15 minutes, until golden and just tender. Remove potatoes from over and top with shrimp and marinade; return to oven. Roast and additional 10 minutes, until the shrimp is opaque and slightly roasted looking. Remove from oven and sprinkly with capers.

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

ROASTED JUMBO SHRIMP WITH POTATOES, LEMON AND CAPERS

Steps:

• Preheat the oven to 450. Wash the shrimp and pat dry. In a medium bowl, combine the shrimp, 1 tbsp olive oil, garlic, lemon zest, lemon juice, 1 tsp salt & 1/2 tsp pepper. Toss together and refrigerate. Rub a 9 inch baking dish with olive oil. Place the potatoes slightly overlapping, in the pan. Drizzle them with the remaining olive oil, s&p. Roast the potatoes for about 15 minutes, until golden & tender. Remove from the oven, top with shrimp and the marinade and return to the oven. Cook an additional 10 mins, until the shrimp is opaque and slightly roasted looking. Remove from the oven and sprinkle with the capers. Serve with green salad.