Recipe courtesy of Sunny Anderson
Episode: Gone Shuckin'
No Fuss Peel n'Eat Shrimp
Total:
27 min
Prep:
15 min
Cook:
12 min
Yield:
4 to 6 as appetizer
Level:
Easy
Total:
27 min
Prep:
15 min
Cook:
12 min
Yield:
4 to 6 as appetizer
Level:
Easy
Total:
27 min
Prep:
15 min
Cook:
12 min
Yield:
4 to 6 as appetizer
Level:
Easy

Ingredients

  • 1 pound large shell-on deveined shrimp
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon seafood seasoning (recommended: Old Bay)
  • Remoulade Sauce, recipe follows
Spicy Remoulade Sauce:
  • 1 1/4 cups mayonnaise
  • 1/4 cup stone-ground mustard
  • 1 clove garlic clove, smashed
  • 1 tablespoon pickle juice
  • 1 tablespoon capers
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon hot paprika
  • 1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

Directions

Special equipment: a food processor

Preheat oven to 350 degrees F.

Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.

Spicy Remoulade Sauce:

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

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