I actually made this (from Make it Ahead) last week, but forgot to post about it. It’s a pretty good combination of some classic Ina shrimp recipes (roasted shrimp + herbed shrimp). The key, I think, is not to make too much, because nobody really likes leftover seafood, do they?
Also, as long as I’m talking about things that I’ve already made, Ina included chicken stock again in her index for this cookbook. I’ve made it several times since the Valentine’s Day Massacre of 2014, and even a few times since cracking open this latest cookbook, so I’m going to go ahead and count it as “completed” for this index as well. You can take the girl out of the upper Midwest, but you can’t take the upper Midwestern desire to stock the freezer in November out of the girl.