Tuesday, April 16, 2013

Creole Roasted Shrimp with Lemon-Dill-Mayo Dipping Sauce

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 entrĂ©e.

Here is my recipe and how I put this one together:


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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