I went to the store today to buy salmon and came home with colossal shrimp. It was impossible to resist them. They looked pristine and, well, colossal, artfully arranged on ice in the fish case – and they were on sale. How could they be ignored? I didn’t know how I would prepare them and was open to suggestions. The man who sold me the shrimp recommended shaking them in a plastic bag with oil and a spice mix from Emeril Lagasse. I posed the question to my foodie facebook friends and received an answer which made me laugh, since it called for stuffing the shrimp with crab, but due to a typo, it read “with crap”, which fleetingly caused me to reflect upon the deveining process. Meanwhile, the afternoon was nearing its end; I didn’t have any fancy spice mixes or, unfortunately, any fresh crab on hand. So, this is what I came up with, and the results were delicious.
Oven Roasted Colossal Shrimp
16 colossal shrimp
1/3 cup olive oil
Juice of one lemon
Juice of one lime
3 scallions, ends and tips discarded, thinly sliced
1 jalapeno pepper, stemmed and seeded, finely chopped
1 large garlic clove, minced
1/4 cup fresh cilantro leaves, coarsely chopped
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Carefully loosen the shrimp bodies from their shells without disconnecting at the tail. Return shrimp to the shell (this allows the marinade to permeate all around the shrimp) and place in a bowl. Combine olive oil, lemon and lime juice in another bowl. Add remaining ingredients to the oil and stir to combine. Pour over shrimp. Using hands, gently coat the shrimp with the marinade. Refrigerate one hour.
Preheat oven to 400 F. (200 C.) Remove shrimp from marinade; discard liquid. Arrange in one layer in baking pan. Roast shrimp in oven until the shells brighten in color, and the shrimp are just cooked through, about 15 minutes. Serve with rice or toss with linguine.