Ingredients :
- 1 1/2 pound large raw shrimp, peeled and deveined2 tab
- 2 tablespoons extra virgin olive oil, I used chili infused
- 2 tablespoon butter, melted
- 4 cloves garlic, minced
- 1 teaspoon cajun seasonig
- 1/4 teaspoon pepper and salt to taste
- 1/2 teaspoon granulated sugar
- 1 teaspoon hot sauce, such as franks red hot
- Juice of 1 lemon, divided use
- 1/4 cup fresh grated romano cheese
- 2 tablespoons fresh parsley
- 2 tablespoon thin sliced green onions
- For The Remoulade Sauce:
- 2 tablespoon fresh lemon juice
- 1/3 cup mayonnaise
- 2 tablespoon green onions, chopped
- 1 tablespoon minced celery
- 1 teaspoon dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon Cajun seasoming
Method :
- Preheat the oven to 350°F. Line a baking sheet large enough to hold shrimp in one layer with foil
- Make Remoulade Sauce:
- Combine all ingredients for the remoulade sauce in a food processor and blend until smooth, refrigerate until ready to use
- For Shrimp:
- In a large bowl combine olive oil, butter garlic, cajun seasoning, pepper, sugar, romano cheese, hot sauce and juice of 1/2 the lemon.
- Add shrimp and toss to coat, pour out mixture on to prepared pan making sure shrimp is in a single layer
- Roast in the oven just until shrimp are pink and cooked through, about 7 to 9 minutes dependind on the size of your shrimp
- Transfer to a serving plate and add remaining lemon juice, parsley and green onions. Serve with remoulade and cocktail sauce, have some lettuce cups to scoop shrimp in for fun eating!
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