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Spicy Baked Shrimp

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I spent this past weekend in Healdsburg with a big group of friends to celebrate my birthday. MM arrived on Thursday night after a phenomenal meal at a little restaurant on Highway 1 (to be posted soon), and four other friends joined us on Friday night around dinnertime. I knew we would be grilling lots of meats the next day for a larger BBQ when everyone else arrived, so I wanted to make something easy and light that could be timed to be ready ten minutes after my friends arrived at the house.

This is a recipe that was given to me by my grandmother (who is affectionately known as Mema), but it was first published in a 1992 issue of Bon Appetit. Mema has made it for me many times, and I always love it. So the spicy baked shrimp immediately came to mind when I was thinking of something to make for MM and my friends. I decided to double the original recipe (except the olive oil, which I kept at 1/2 cup) and use a large bag of frozen uncooked peeled, deveined shrimp (with tail on) from Costco. This amount was perfect for six people. 

  • 1/2 cup olive oil
  • 1/4 cup Creole seasoning
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 TB honey
  • 2 TB soy sauce
  • 1/2 tsp cayenne pepper
  • 2 lbs uncooked shrimp, peeled and deveined

Combine the first seven ingredients in a 9×13 baking tray, then add shrimp and toss to coat. Refrigerate for one hour before cooking. Once ready to cook, preheat oven to 450 degrees. The shrimp will take about 10 minutes in the oven, stirring once half way through.

The recipe suggests pairing with crusty bread and lemon wedges. I decided to serve the shrimp with a crunchy green salad with balsamic vinaigrette, and whole wheat Israeli couscous with roasted cherry tomatoes, garlic and red pepper flakes. Either way, you want to serve some kind of starch to soak up the spicy sauce from the shrimp. It’s delicious!

My guests very much enjoyed the meal, though apparently I am the only person in the world (other than my mother) that chooses to eat the shrimp whole, with the tail on. It has to be good fiber for you, right? I encourage speculation in the comments section.

I served this meal with a selection of Rose, a spanish white wine, and some light beer. It’s good to have options on a Friday night dinner.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

2 responses »

  1. Kels – is this the same recipe Mom used to serve in a pita ??

    Reply
    • No, I serve a shrimp salad with avocado and spicy mayo in pita. I have been thinking about making that lately!

      Reply

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