So an update on the weather... we are getting a break from the heat with a nice high of 75 all this week! (My mom and Mommasita have both been worried about me having a heat stroke in my kitchen!) I went on a long walk late yesterday morning and the sun hadn't even come out of the clouds yet, it was very refreshing! I am going to take advantage of it and go on another walk today.
I have already made this dish twice, it is that good and easy! So you don't have Oyster Sauce and Chili Garlic Sauce in your pantry...get some! They are both so yummy and are used frequently in Asian food. Oyster sauce doesn't taste fishy, I promise. The garlic in this is amazing, it is crunchy/chewy after roasting.
Asian Roasted Shrimp
1/2 pound Shrimp (preferably with shells on, I didn't have any)
1/4 cup vegetable or canola oil
4 cloves garlic, minced
1 tsp freshly grated ginger
1 Tb Oyster Sauce
1 tsp Chili Garlic Sauce
salt and pepper
I learned on the Food Network that if you keep fresh ginger in the freezer it makes it easy to grate and keeps it fresh to use over and over again. The original recipe calls for more ginger, but I don't like too much so I only used about 1 teaspoon. Feel free to use more if you like.
Mix oil, garlic, ginger, chili sauce, oyster sauce and salt and pepper in a bowl.
Stir in shrimp.
Spread shrimp and sauce on a baking sheet. Bake on 425 for about 10 mins.
This is sooo tasty.
I served it with a garnish of green onions and jasmine rice with green peas. Make sure to scrape all the yummy garlicy goodness from the pan to put on top of the shrimp.