A shrimptacular preparation worthy of the most popular seafood in America.
Who doesn't love jumbo white shrimp? They're sweet and mild, and superb prepared a million different ways. But what makes this recipe an absolute stand-out, is the simple addition of lemon and garlic with a touch of soy sauce. Yep, this dish is the perfect bait to attract...humans.
This shrimp recipe is guaranteed to be in your weekly menu rotation because it's quick and easy and incredibly flavorful. You'll definitely want to have a hunk of French bread handy to mop up all the delicious sauce.
-Roger
You can make this recipe with any size shrimp, but we suggest Roger's Jumbo White Shrimp. If you use smaller or larger shrimp, remember to adjust the cooking time. The larger the shrimp, the longer the time, but all shrimp cook faster than you might expect.
Serves 3 to 4
Ingredients
- 1½ pounds Roger's Jumbo White Shrimp, peeled
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 3 tablespoons butter
- 2 tablespoons chopped scallions, green part only
- 1 tablespoon chopped garlic
- ¼ teaspoon soy sauce
- Freshly milled black pepper
Method
Preheat the oven to 400°F.
- Toss the shrimp with the oil and lemon juice.
- Melt the butter in a baking pan in the oven and add the shrimp, scallions, garlic, and soy sauce.
- Bake for 3 to 5 minutes, or until just firm.
- Baste and season with black pepper. Serve immediately.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.