Ever the lover of seafood, I discovered an episode of Barefoot Contessa last week from a quite a few seasons ago, and immediately knew I had to give it a try. This Roasted Shrimp Salad will impress you and your guests, rest assured. The blessing in disguise with this recipe is that it takes minimal time and the end result looks a bit gourmet with the garnish of dill and capers.
Paired with a mixed green salad, a glass of crisp chardonnay, find yourself a lovely companion to share it with, and you will have compliments coming at you from all directions.
I say that with all sincerity, because I had my great aunt and uncle give it a try, and they promptly gave me a call after their dinner to ask for the recipe. Keep in mind, these are the same people who will tell me when something isn’t to their liking just as easily, so I take them at their word. (Frankness is one of the best qualities – I truly appreciate it.) Anyway, to the recipe. Grab that glass of wine too!
Key Points to Keep In Mind:
*As long as the size of the shrimp are under 25, you will still have a great size to work with. (The smaller the number, the larger the shrimp.)
*The “good” in the white wine vinegar really should be adhered to because it is the flavor that makes the sauce.
*DO NOT overcook the shrimp. It’s best to undercook them, let them rest and most likely they will finish while resting.
Roasted Shrimp Salad
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar or Champagne vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons small-diced red onion
- baguette sliced on the bias (brushed with olive oil and toasted for 2-5 minutes at 400 degrees to create a bruschetta for the option of an appetizer)
1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
3. Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.