Hey there! I’m a huge fan of Ina Garten’s cooking techniques and today I wanna share everything I’ve learned about how the Barefoot Contessa works her magic with shrimp. After testing many of her recipes and methods, I’ve put together this complete guide that’ll help you cook shrimp just like Ina!
Ina’s Secret Tips for Choosing the Perfect Shrimp
Before we dive into cooking methods here’s what Ina swears by when picking shrimp
- Always go for high-quality, sustainably caught or farmed shrimp
- Look for wild-caught U.S. shrimp when possible
- Pay attention to the count per pound (she loves using 16/20 or 21/25 count)
- Fresh is best, but good quality frozen shrimp works too
Ina’s Go-To Cooking Methods
1. Roasting Method (Her Signature Technique)
This is probs my fave way Ina cooks shrimp! Here’s how she does it
- Preheat oven to 400-425°F
- Arrange shrimp in a single layer on a baking sheet
- Drizzle with good olive oil
- Season with salt and pepper
- Roast for 8-12 minutes until pink and firm
2. Sautéing for Quick Meals
Perfect for those busy weeknights:
- Heat pan over medium-high heat
- Add butter or olive oil
- Cook 2-3 minutes per side
- Season with garlic, lemon, and herbs
3. Grilling for Summer Entertaining
When the weather’s nice:
- Thread onto skewers or use a grill basket
- Cook over direct high heat
- 2-3 minutes per side
- Perfect for outdoor parties!
Ina’s Favorite Flavor Combinations
The Barefoot Contessa loves these combos:
- Garlic + herbs (especially rosemary)
- Lemon + butter
- Chili sauce + horseradish
- Old Bay seasoning
- Fresh herbs + olive oil
Pro Tips from Ina’s Kitchen
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Don’t Overcook! Shrimp cook super quick – they’re done when they turn pink and form a “C” shape
-
Season Well: Don’t be shy with salt and pepper
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Use Quality Ingredients: “Good” olive oil and fresh herbs make all the difference
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Make-Ahead Tip: You can prep shrimp earlier in the day and refrigerate until ready to cook
My Fave Ina Shrimp Recipes
Garlic & Herb Roasted Shrimp
This is like, THE BEST easy appetizer ever:
- 2 pounds large shrimp
- Lots of garlic (6 cloves!)
- Fresh rosemary
- Butter + olive oil
- Lemon zest and juice
- Red pepper flakes for kick
Roasted Shrimp Cocktail
A fancy twist on the classic:
- Simple roasted shrimp
- Homemade cocktail sauce
- Perfect for parties
- Can be served hot or cold
Common Mistakes to Avoid
- Don’t overcrowd the pan – shrimp need space!
- Never skip the deveining step
- Don’t use too much oil – shrimp should be coated, not swimming
- Watch the cooking time carefully
Shopping List for Ina-Style Shrimp
Here’s what you’ll need:
- Large shrimp (2 pounds for most recipes)
- Good olive oil
- Fresh garlic
- Lemons
- Fresh herbs
- Butter (unsalted)
- Kosher salt
- Black pepper
Final Thoughts
After trying tons of Ina’s shrimp recipes, I gotta say – her methods really do make the most amazing shrimp! The key takeaways? Use good ingredients, don’t overcook, and keep it simple. Whether you’re making a quick weeknight dinner or fancy appetizers for a party, these techniques gonna help you nail it every time!
P.S. Don’t forget to save those shrimp shells – Ina uses them to make awesome seafood stock!
Would you like me to elaborate on any of these sections or provide more specific details about certain techniques?
What Do People Love About This Recipe?Scampi is commonly served in garlic butter and dry white wine with pasta or crusty bread. The
- 2 pounds large shrimp (about 32 shrimp), peeled and deveined
- 1-1/2 pounds linguine
- 6 tablespoons (3/4 stick) butter
- 5 tablespoons good olive oil
- 3 tablespoons minced garlic (nine cloves)
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh parsley
- Grated zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (four lemons)
- 1/2 lemon, thinly sliced in half-rounds
- 1/4 teaspoon hot red pepper flakes
How to Make Ina’s Garlic and Herb Roasted Shrimp | Barefoot Contessa: Cook Like a Pro | Food Network
FAQ
How does Ina cook shrimp?
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through.
What is the best cooking method for shrimp?
How long does roasted shrimp take to cook?
Ina Garten’s Roasted Shrimp with Lemon and Garlic is a quick, flavorful, and elegant dish that comes together in under 20 minutes. Perfect as an appetizer, light lunch, or dinner entrée, this recipe uses large shrimp tossed in olive oil, lemon juice, garlic, and herbs, then roasted until juicy, tender, and golden.
How do you make INA’s shrimp recipe?
All that’s required for Ina’s shrimp recipe is shrimp (of course), salt, pepper and olive oil. That’s it! After peeling and deveining the shrimp, arrange them on a sheet pan, drizzle with olive oil then generously season with salt and pepper.
What is Ina Garten shrimp scampi?
Ina Garten’s shrimp scampi is just as rich, juicy, and delicious as any you’d get in Italy. A couple of key differences are the addition of shallots and the lack of white wine. Shallots are sweeter, giving the dish a nice, balanced finish. And you’ll use lemon for acidity instead of wine.
How long does a roasted shrimp cocktail take?
The best part is that it only calls for 4 ingredients and takes less than 15 minutes from start to finish. For the full cooking instructions, you can head on over to Ina Garten’s website and check out her Roasted Shrimp Cocktail recipe. All that’s required for Ina’s shrimp recipe is shrimp (of course), salt, pepper and olive oil. That’s it!
How do you cook shrimp in a frying pan?
Pat the shrimp dry with paper towels, season them with the remaining salt and pepper, then add them to the pan with the shallots. Cook for about 2-3 minutes, until pink on both sides. Remove the cooked shrimp from the pan and set aside. Pour the lemon juice into the pan and wait until it bubbles.
Can Ina Garten eat shrimp by the tail?
During an interview with NPR alongside Stephen Colbert (who recently appeared on her show, “Be My Guest”), Ina Garten settled the shrimp tail debate once and for all. “If you’re going to pick up the shrimp by the tail and eat it and then throw the tail away, that’s fine,” Garten began.