Tip of the Week! (The Very Best Way to Cook Shrimp)

The moment I saw this method of cooking shrimp, I knew – I had been doing it ALL wrong for many years. I made a special trip to the store, picked up some perfectly yummy, large fresh shrimp and tested what I had learned. The first bite told the story and my relationship with shrimp was changed forever. I never knew shrimp could taste this good!

The first time David ever cooked for me, he ((attempted)) to grill skewered shrimp on a little charcoal hibachi, on the porch of my second-story apartment in Dallas. The result was disgusting, I never knew shrimp could taste like a flammable material until that evening (neither did David). To this day, we both cringe at the recollection and then burst into laughter. Oh, I have my cooking fails too – but I will save those stories for another day.

We eventually worked up the courage to try grilling again (years later) and I am happy to report : David’s grilled shrimp are now edible. Boiling & sautéing are the only other methods I had tried or even thought existed until one day Ina shared her favorite tried & true method.

Ina demonstrates oven roasting the shrimp at a high temperature (400°) for a short amount of time & turning halfway through the cooking time. It is so simple and delicious, I rarely prepare shrimp another way.

The flavor of the shrimp is magnified: sweet, salty – and the texture is buttery & utterly perfect. 

This method is perfect if you are wanting to serve the shrimp hot, like I did atop this yummy Ranch & 3-Cheese Rice. But it is equally delicious being served cold, as a shrimp cocktail treat. Simply cook according to the instructions, allow them to cool and place in the fridge in a covered dish for 2 hours up to overnight. Serve with your favorite cocktail sauce. It is as simple as that.