How Does Ina Garten Cook Shrimp? A Look at the Barefoot Contessa’s Tips and Favorite Recipes

With her down-to-earth approach and focus on fresh ingredients, Ina Garten has become one of the most beloved culinary figures on Food Network. The Barefoot Contessa has numerous easy recipes that feature shrimp, from her Oven-Roasted Southern Shrimp Boil to Roasted Shrimp Cocktail. But how exactly does Ina cook shrimp to get it tender and full of flavor every time? Let’s take a closer look at her techniques and favorite shrimp dishes to find out.

Choosing the Best Shrimp

Ina emphasizes starting with high-quality shrimp whenever cooking them She looks for fresh shrimp that have been sustainably caught or farmed In particular, she likes using wild-caught shrimp from the United States when possible. Ina also recommends buying shrimp that are labeled with information like the count per pound. This helps you know what size you’re getting. She often uses 16/20 count or 21/25 count shrimp which are on the larger side.

Peeling vs Deveining Shrimp

Depending on the recipe, Ina sometimes leaves the shells on shrimp for extra flavor during cooking. But for dishes where the shrimp are served on their own she peels them first. To devein use a paring knife to make a shallow cut down the back of each one and remove the digestive tract. Ina cautions not to cut too deep, which can ruin the texture.

Flavoring Shrimp with Oil and Seasonings

Before cooking, Ina likes to toss the shrimp with olive oil or vegetable oil along with salt, pepper, and other seasoning blends. Some of her favorites include Old Bay seasoning, Creole seasoning, or just lemon juice and minced garlic. Coating the shrimp ensures they caramelize and absorb flavor as they cook.

Grilling Shrimp for Char and Smoky Notes

One of Ina’s favorite cooking methods for shrimp is grilling them. She threads the shrimp onto skewers or grills them in a grill basket so they don’t fall through the grates. Grilling imparts delicious char while locking in the juices. Ina grills shrimp over direct high heat for just 2-3 minutes per side until opaque.

Roasting Shrimp for Deep, Rich Flavor

Roasting shrimp in the oven is another technique Ina leverages to get maximum taste. She roasts them in a single layer on a baking sheet at a high temp like 425°F. The dry heat helps the shrimp caramelize all over and concentrates their sweet, briny flavor. Depending on their size, they take 8-15 minutes to roast through.

Sauteeing Shrimp as a Quick Cooking Method

For fast weeknight meals, Ina often sautees shrimp in a skillet with oil or butter. After seasoning them, she cooks the shrimp over medium-high heat for just a couple minutes per side until cooked through but still tender. Sauteeing keeps them moist while quickly infusing flavor from aromatics like garlic or lemon.

Boiling Shrimp for Salads and Cocktails

When she wants shrimp for salads, cocktails, and other chilled preparations, Ina briefly boils them. She simmers extra-large shrimp for 2-3 minutes just until pink. Shocking them in an ice bath stops the cooking so they don’t overcook. Boiling helps season shrimp all over and makes for easy peeling.

Pairing Shrimp with Bold, Zesty Ingredients

To complement the sweet, briny taste of shrimp, Ina often pairs them with assertive ingredients. She serves shrimp with spicy chiles, tangy citrus, fresh herbs, peppery greens, and tropical fruits. Some favorite pairings include lime, chipotle, avocado, mango, pineapple, cilantro, scallions, jalapeño, and more.

Making Simple Shrimp Skewers for Entertaining

When hosting a casual gathering, Ina suggests setting up a shrimp skewer bar. She threads peeled shrimp onto skewers with slices of lime, pineapple, or pepper jack cheese between them. Her guests can grill their own shrimp skewers to their liking. It’s fun, interactive, and minimal work for the host.

Turning Shrimp into Elegant Appetizers and Salads

Ina also uses shrimp in easy yet elegant first courses for special occasions. She incorporates them into starters like Roasted Shrimp Cocktail or Shrimp Salad with Roquefort and Grapefruit. Serving shrimp chilled in a cocktail glass or over greens turns them into an impressive appetizer.

Using Every Part of the Shrimp

Rather than discarding the shells, Ina repurposes them to make seafood stock. She simmers the shells in water with aromatics, strains out the solids, and uses the stock to cook rice or beans. The stock adds a boost of shrimp flavor to side dishes.

So there you have it—an inside look at how the one and only Ina Garten handles shrimp! With her simple tricks like seasoning, skewers, and shell-based stock, she coaxes the most flavor out of this popular seafood. What Ina recipe featuring succulent shrimp will you try next?