Roasted jumbo shrimp with jalapeño

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Here, we created a quick, easy, and deliciously spicy, roasted jalapeño shrimp, perfect for any fall get-together and sure to become a favourite.

Ingredients

1 pound jumbo raw shrimp, unpeeled 2 tablespoons extra virgin olive oil

2 tablespoons triple sec

2 teaspoons minced jalapeño peppers

Coarse salt and freshly ground pepper

Preheat oven to 400°F. In large bowl, toss together shrimp, olive oil, tripe sec and jalapeño. Season with salt and pepper. Spread mixture evenly on parchment lined baking sheet. Roast, turning once, until shrimp are cooked through, 8 to 10 minutes. Serves 4 to 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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