Prep 10 mins
Cook 10 mins
An experiment that turned out well after a little tweaking. This is designed to be served as an entree, but will also go well over pasta if you remove the shells completely before cooking. Putting this over pasta will not be nearly as healthy as serving this dish by itself (pasta adds calories, carbs, and fat). I recommend accompanying this with a salad with my homemade vinaigrette dressing and a glass of white wine.
- 1 lb shrimp, raw (peeled, with tails on)
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon garlic pepper sauce (Siracha Sauce)
- 1⁄4 teaspoon Old Bay Seasoning
- Combine olive oil, fish sauce, rice vinegar, Italian seasoning, Siracha sauce, and Old Bay in a marinating container or gallon sized ziplock bag (leave out Old Bay seasoning, if you're worried about sodium content).
- Shake well to combine all ingredients.
- Add shrimp to marinating container/ziplock bag.
- Let refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Spread shrimp in a glass baking pan so that they arrange next to each other, no more than one shrimp deep.
- Bake shrimp for 20 minutes.
- Serve hot. These shrimp are great by themselves, or combined with pasta. If you're combining them with pasta, remove the tails first.
These were terrific tasting, little tid-bits of goodness, I followed this exactly except I would cut the time of the shrimp in the oven to 5 mintues per side at the most. The Old Bay Seasoning (a Maryland tradition) is a must, and the fish sauce was perfect at 1 tablespoon. I used fresh oregano, basil, and marjoram and put it right into the marinade. These are great, and you will be happy you made this delightful, easy recipe. I poked these with pretty little toothpicks and dipped them into some cocktail sauce for a early dinner treat. Made for my adopted *PAC* baby Septembre 2009