Thursday, August 20th, 2009

Quick Weeknight Dinner :: Baked Shrimp with Remoulade

library-2284While we were away a couple of weeks ago I copied down a couple of recipes from a magazine I found where we were staying.  I’ve never picked up an issue of Cuisine at Home but it had some easy recipes that appealed to me.  When I got home, I checked their website to see what they had to offer there.  I don’t usually sign up for these kinds of things but decided to try it out.  It’s one of those deals where you get a weekly email with a couple of recipes.  This is the first one I’ve cooked from but the recipes have all looked rather tasty.  

Today’s email was perfectly timed because I had no idea what to make for dinner and had forgotten about the pound of gulf shrimp that I picked up at the farmer’s market last weekend.  I had Ben take them out of the freezer and by the time I got home they had just defrosted enough for me to get the shells off and to use a pair of kitchen shears to devein them.  Now I remember why I love to keep shrimp in the freezer.  

This is a really simple recipe in some ways.  It’s one of those that you don’t truly need a recipe for.  That is except for the sauce.   I will also say that it seemed labor intensive while I was preparing it.  I think that was mostly due to the homemade toasted breadcrumbs.  However labor intensive it seemed though, I got home some time after 5:30, said hi to everyone and cleaned up before starting dinner and we were sitting down to eat by 6:18.  That’s pretty good time in my book.  You could definitely save some time by starting with already peeled and deveined shrimp and using panko instead of making your own crumbs.  I make my own crumbs a lot recently since I’ve decided to give the food processor a permanent home on the counter.  I just like the way the taste AND use up bits of stale bread.  When I can I like to make extra and stash them in the freezer.  

To make the sauce I adapted the recipe for to be a quick and dirty approximation of a remoulade.  I kept the mayo and dijon base but then subbed a tablespoon of my pepper jelly for the red pepper and honey and omitted the shallot and green onion altogether.  I also adapted the recipe to use the smaller shrimp that I had.  I just reduced the cooking time… in the toaster oven.  Can I tell you how much I love and use the toaster oven.  I almost never turn on the big oven, ever.  It’s amazing.  

I served the shrimp with rice with the sauce drizzled over and a green salad on the side.  Everyone agreed that it was tasty.  Chase even ate a couple of bites of her shrimp.  Overall, a really nice, quick weeknight recipe.   If I keep buying the shrimp from the market I’ll add this to the repertoire.  Lord knows I have enough pepper jelly to get through.  You can find the complete recipe here.

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