The vast majority of my life has been spent near the Gulf of Mexico. We’ve grown accustomed to lots of fresh seafood. Oven Roasted Gulf Shrimp with Comeback Sauce makes use of my favorite seafood in the whole big world: wild caught gulf shrimp.
Peeling and deveining shrimp does take a little bit of time. Enlist the help of those who intend to eat these succulent gems once they’re cooked. It’s not necessary to devein them. I’ve eaten a boatload, or two, of shrimp that’s not deveined. I don’t mind that for small shrimp, but for medium to large size shrimp, I sometimes find the vein to be gritty.
- yield: 4 servings entree/8 servings appetizer
- preheat oven to 400 degrees
- Peeling and deveining takes a little bit of time and effort but you save a few pennies by doing it yourself. It's acceptable to serve the shrimp with the vein intact. The choice is a matter of preference. The worst thing you can do to shrimp is overcook it. Roast it just until it turns pink.
- roast the shrimp:
- 2 pounds large wild caught shrimp, shell and tails on
- 1 tablespoon olive oil
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon kosher salt
- lemon slices