Roasted Shrimp with Rosemary and Thyme
by Bruce Weinstein, Mark Scarbrough
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.
Serves 4
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
Kosher salt
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.
Serving Suggestions
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):
Calories
(kcal):
310;
Fat
(g):
22;
Fat Calories
(kcal):
190;
Saturated Fat
(g):
3;
Protein
(g):
27;
Monounsaturated Fat
(g):
15;
Carbohydrates
(g):
1;
Polyunsaturated Fat
(g):
2.5;
Sodium
(mg):
430;
Cholesterol
(mg):
250;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 110
, pp. 20
March 3, 2011
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