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Versatile and fiery, a force to be reckoned with!
Ian's Fire Roasted Shrimp
With Cooling Herb Dipping Sauce
Serves 12-15 as an appetizer, 6-8 as an entree; gluten-free
2 lbs. medium (31-40 count) shrimp, deveined
¼ - ½ cup Ian’s Fire blend, or more to taste
1/2 cup cup olive oil
Cooling Herb Dipping Sauce
1 cup sour cream or crème fraiche
½ cup mayonnaise
Grated zest and juice of one lemon, plus more to taste if desired
1 cup finely chopped herbs – parsley, cilantro, oregano, basil, tarragon
1 tablespoon Magic Mediterranean blend
Place the shrimp in a non-reactive container with a lid. In a small bowl, combine the olive oil and Ian’s Fire blend and pour over the shrimp. Toss gently but thoroughly so the shrimp is well covered. Marinate in the refrigerator for 30-60 minutes. When ready to cook, preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper and spread the shrimp out between them. It is best not to crowd the pans; you want the shrimp to roast, not steam. Roast for 8-10 minutes, until they are pink and firm. Remove to another pan or bowl to stop the cooking process and allow to cool. May be kept refrigerated for 1 day.
While the shrimp are cooling, prepare the Cooling Herb Dipping Sauce by placing all the ingredients in a bowl, and stir to combine. Refrigerate until ready to serve.
There are two options to serve as an appetizer: place a bowl with the dip on a platter and surround it with the shrimp, or skewer 3-4 shrimp on 7 inch picks and drizzle the dip over them. As entree, the shrimp may be served over pasta, rice or polenta.