Don't you wish you could have been at my party? I just fell in love with this recipe. I have made it three
times, tweaking it just a little more each time, so you may be seeing this one
again down the road.
When you combine lemon, dill and
mayonnaise, this sauce would make shoe leather taste good. During the process
of perfecting this recipe, I also learned a new way to cook shrimp—roasting. I
may never boil or grill shrimp again. Roasting these babies in the oven is oh
so easy. If you line your baking sheet with parchment paper, cleanup is a
breeze. The only little biddy baby problem I had was making sure I did not over
cook them. If you do, you will think you are chewing on pencil erasers. You
need to hang out by the oven with a watchful eye while the shrimp are cooking. I
like to serve these as an appetizer, but if you drizzle the sauce over the
shrimp and place on a bed of rice, all of a sudden you have an entrée.
Here is my recipe and how I put this one together:
Dip:
1/2 cup Hellmann's
mayonnaise
1 tablespoon lemon zest
2 tablespoons lemon juice,
freshly squeezed
1 1/2 teaspoons white wine
vinegar
3 tablespoons dried dill
weed
2 tablespoons small capers,
with juice
1 tablespoon small capers,
drained
1 large clove garlic, minced
2
tablespoons sweet onion finely chopped
1.
Place mayonnaise, lemon zest, lemon juice, vinegar, garlic, dill, capers with
juice, capers without juice and onion into a medium-sized mixing bowl.
2.
Stir to mix thoroughly and place in small serving bowl of choice; cover and set
aside until time to serve.
Author’s Note: If you prefer less salt, simply eliminate or reduce
the amount of caper juice.
Roasted Shrimp:
1 1/2 pounds shrimp (21 to
25), peeled and deveined
6 tablespoons butter, melted
1 pinch salt to taste
1
tablespoon Creole seasoning
1.
Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper;
set aside.
2.
Melt butter; set aside.
3.
Peel and devein shrimp. Place on prepared baking sheet; brush shrimp with
melted butter on both sides.
4.
Mix salt and Creole seasoning. Sprinkle shrimp with Creole seasoning mix; turn
and sprinkle other side. Place shrimp in preheated oven for 3-4 minutes or
until shrimp begin to turn pink. Turn and continue to cook for 2-4 minutes
longer or until pink on both sides and beginning to curl.
5.
Remove from oven. To serve, place on platter alongside dipping sauce.
Servings:
4 Yield: 20-24 shrimp
Nutrition (per serving): 547
calories, 424 calories from fat, 39.3 g total fat, 270.1 mg cholesterol, 1575.7
mg sodium, 296.2 mg potassium, 6.3 g carbohydrates, 1.5 g fiber, <1 24.4="" g="" protein.="" span="" sugar="">
Cooking Time: 6 minutes
Total Time: 36 minutes
Author: Dr. Jacquelyn
P. Horne
Copyright: 2013
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