Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 lb. thawed frozen shrimp with shells removed but tails on
2 tsp. crushed garlic
2 tsp. ground Sumac
1 tsp. Aleppo Pepper
2 T olive oil
2 T reduced-fat sour cream
1 T Tahini
2 tsp. garlic puree
1/2 tsp. ground cumin
2 T lemon juice
Directions
Stir together the Sour Cream and Tahini Sauce ingredients and refrigerate until you’re ready to serve the shrimp. The sauce can be made ahead. Preheat the oven to 400F/200C. Spray a large baking sheet with non-stick spray. Thaw shrimp overnight in the refrigerator Drain shrimp well in a colander placed in the sink, then put a paper towel on a cutting board and spread the shrimp out in a single layer. Cover with another paper towel and press down on the towel to blot the shrimp dry. Whisk together the crushed garlic, ground Sumac, Aleppo Pepper, and olive oil. Put the shrimp into a plastic bowl and toss with the olive oil-spice mixture. Spread shrimp out in a single layer on the baking sheet. Roast shrimp until they’re pink and firm but not hard to the touch, about 6-8 minutes. Larger shrimp with take slightly more time than smaller ones; start to check after about 5 minutes. Serve hot, with Sour Cream and Tahini Sauce if desired.