The reason is rather simple, pretty understandable, and may have something to do with the fact my mother and grandest of mothers begged me to make it for weeks.
I saw all of you e-scoff at me when I said I'm not a seafood eater. "How can someone who loves food so much rule out an entire category of cuisine?"
Well here's my challenge for you:
Give me a recipe (other than this one) for some sort of seafood dish that has no fishy aroma, displeasing texture or appearance, and a taste other than that of the seafood department of stop and shop. I will try it.
This recipe met my challenge. I did try and thanks to Ina Garten, my novice taste buds approved greatly.
Roasted Shrimp Salad in Puff Pastry
The foolproof way to cook seafood perfectly every time: roast it.
The theory of it makes sense, using consistent temperature and method should provide constantly good results, especially when using an ingredient you're not entirely comfortable with.
You will need:
2 1/2 pounds large shrimp
2 tbs good olive oil
1 tbs old bay seasoning
1 cup good mayonnaise
1 tbs orange zest
2 tbs freshly squeezed orange juice
1 tbs good white wine vinegar
1/4 cup minced dill
2 tablespoons capers, drained
2 tbs diced red onion
Puff Pastry shells
Kosher salt and freshly ground pepper
Preheat your oven to 400 degrees.
Place the peeled and deveined shrimp in an even layer on a baking sheet and toss with the olive oil, salt and pepper. Roast for 7 minutes until they're pink and firm. Let them cool until they're able to be handled.
In a large bowl, combine the mayonnaise, orange zest and juice, old bay, vinegar, and extra pepper. Toss in the shrimp gently, fold in the dill, capers and red onion.
Place the salad in the refrigerator and let it come to room temperature before serving.
Bake the pastry according to the package (the beauty of not needing to whip out your own puff pastry).
Fill the shells and garnish with fresh dill.
This recipe has been picky seafood eater- approved.