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Shrimp: Honey Ginger Roasted Shrimp

Source of Recipe

Mimi's Archive


List of Ingredients

1/4 cup soy sauce
1 clove garlic, rough chopped
1 1/2 tablespoons oil
1 tablespoon honey
1 1/2 teaspoons dry mustard
1 1/2 teaspoons rough chopped fresh gingerroot
1 1/2 pounds jumbo shrimp or 50 frozen large shrimp


Recipe

In a food processor or blender [or mini-processor], process the soy sauce, garlic, oil, honey, dry mustard, and ginger until the garlic and ginger are finely chopped and well combined, 1 to 2 minutes. (Or chop the garlic and ginger very fine with a knife and then whisk all the ingredients together in a bowl.) Set the marinade aside, or cover and refrigerate for up to several weeks.

Position the oven rack to the top level and heat the oven to 500ºF. If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Season the shrimp lightly with salt and pepper. Put them in a bowl with the marinade, tossing to coat thoroughly. Let them sit unrefrigerated, stirring once or twice.

After 5 minutes, remove the shrimp (discard the marinade) and arrange them on a baking sheet, 1 inch apart. Put the pan in the oven toward the back; roast until the shrimp are cooked through and white throughout, 5 to 8 minutes (use the shorter cooking time if using a thin pan or smaller shrimp). Cut one in half to check. Sprinkle with scallions and serve immediately.