Roasted Shrimp with Rosemary and Thyme
This hands-off dish delivers amazing flavor for very little effort; Roasted in an herb-infused oil, the shrimp turn golden-pink, tender and fragrant in just 10 minutes. If you like, substitute different herb combinations for the rosemary and thyme—try tarragon and chives or lemon verbena and parsley.
6 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1-1/2 Tbs. white wine vinegar
Position a rack in the center of the oven and heat the oven to 400°F.
Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.
Serve the shrimp over white rice
or with some crusty bread to sop up the fragrant olive oil. Sautéed Broccoli Raab with Chile, Garlic & Lemon
balance out the meal as well.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 20
March 3, 2011
Terrific as an appetizer, received rave reviews. Used slightly larger shrimp, 21-25 per pound. Did 2 lbs. shrimp in 10"x14" pan, and increased other ingredients by 1/3. Added thinly sliced garlic to the olive oil in the pan, it was very, very toasty after 12 minutes in the oven, had to remove the slices before adding the shrimp to prevent the garlic from burning while the shrimp cooked. After 7 minutes in the oven, stirred the shrimp for more even cooking. Due to larger shrimp, returned the shrimp to the oven for 4 to 5 more minutes. Used tarragon vinegar, not sure it added anything, but the end product was tasty. Very little additional salt was needed. Garnished with fresh, chopped Italian parsley and lemon wedges. Kalamata olive bread and rosemary foccacia were delicious for mopping up the oil/juices.