Subscribe via RSS

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

by Pam on November 3, 2013

I wanted something quick and easy to serve for dinner. I found some frozen shrimp and decided to finally try Ina Garten’s[1] roasted shrimp cocktail. I simply seasoned the shrimp with a drizzle of olive oil then some sea salt, freshly cracked pepper, and garlic powder, to taste. I roasted them for less than 10 minutes and served them with a sauce made from a combination of ketchup and wasabi horseradish that my sister Dana got me hooked on a few years ago. The shrimp were tender, delicious, and so tasty dipped in the sauce! This dish was a HUGE hit with the whole family and I will be making it again soon.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.



Print[2]

Save[3]



Roasted Shrimp Cocktail




Yield: 4

Total Time: 10 min.



Ingredients:

Roasted Shrimp:

1 lb of frozen shrimp, thawed
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Ketchup and Wasabi Sauce:

1/4 cup of Ketchup
Wasabi Horseradish, to taste (I used 2-3 tsp)

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Ina Garten

 

References

  1. ^ Ina Garten’s (www.foodnetwork.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives

by Pam on April 29, 2013

I wanted a simple, healthy, and quick side dish to pair with the chicken and orzo I was making for dinner. I grabbed a zucchini and a container of grape tomatoes along with some feta and chives. I simply roasted the seasoned veggies for 15 minutes then topped them with fresh chives and feta cheese. My kids don’t care for zucchini so they weren’t impressed with this side dish. My husband and I, on the other hand, both loved it and thought it paired nicely with the rest of our dinner.

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly.

Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.



Print[1]

Save[2]



Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.



Ingredients:

1 6 oz container of grape tomatoes
1 zucchini, diced
2 tsp olive oil
Sea Salt and fresh cracked pepper, to taste
Feta cheese
Fresh chives, chopped

Directions:

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.

Place the grape tomatoes, zucchini, and minced garlic in the baking dish. Drizzle with olive oil, sea salt, and fresh cracked pepper, to taste. Toss to coat the veggies evenly. Place into the oven and roast for 15 minutes. Remove from the oven and pour them into a serving bowl. Top with feta cheese and fresh chives. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Lemony Sugar Snap Peas

Lemony Sugar Snap Peas

by Pam on April 1, 2013

I saw this recipe on Cooking Light[1] and knew it would be an excellent side dish to the salmon I was making for dinner… I was right. I loved the lemony flavor of the crisp-tender sugar snap peas. My daughter and I both loved this side dish but my husband and son aren’t fans of snap peas so they didn’t care for it. Their loss.

Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.

Bring a pot of water (seasoned with a bit of salt) to boil over high heat. Add the sugar snap peas and cook for 30 seconds. Drain and plunge into ice water to stop the cooking process and to ensure the color will stay bright green.

Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.



Print[2]

Save[3]



Lemony Sugar Snap Peas




Yield: 4

Prep Time: 5 min.

Cook Time: 30 seconds



Ingredients:

2 tbsp lemon juice
Zest of 1 lemon
1 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp sugar
Sea salt and freshly cracked pepper, to taste
8 oz of sugar snap peas

Directions:

Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.

Bring a pot of water (seasoned with a bit of salt) to boil over high heat. Add the sugar snap peas and cook for 30 seconds. Drain and plunge into ice water to stop the cooking process and to ensure the color will stay bright green.

Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

 

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)