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Roasted Shrimp with Rosemary and Thyme

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Serves 4

  • by Bruce Weinstein, Mark Scarbrough from Fine Cooking
    Issue 110

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
  • 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

I made this last night when we had friends over for dinner. Pros: Very easy to prepare; would be good either as part of the main course (as we did) or as an appetizer served at room temperature; nice presentation; not overcooked, very tender. Cons: Thought it was a little short on flavor, but that might have been just me. Everyone else thought they were very good. Will keep in the mix for future events, and will try as an appetizer.

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.

While this recipe looks delicious, I'm having trouble with the description of 26 - 30 shrimp per lb. as being "Extra large". Where I come from (Gulfport, MS, about 4 blocks from where the shrimp fleets come in), this count is considered "Small". "Extra large shrimp" are considered as being in the 12 - 15 shrimp per lb. range. However, I'll try the recipe, but I'll certainly use my version of "extra large shrimp", rather than the 26 - 30 count called for, especially since I absolutely adore shrimp!! Lynn

I was a bit skeptical of the solid five-star review, but figured I needed an easy lunch and had all of the ingredients on hand. I followed the recipe to a tee, fresh herbs etc. There's certainly nothing wrong with the recipe, it's just a bit boring for my taste. It pretty much tasted exactly as I expected--I doubt I'll make it again.

I echo the review by beeks below. 5 stars for simplicity and flavor. I overcooked mine a bit, but they were still tasty. Paired with a quick steamed vegetable, this gets a fresh, delicious dinner on the table in about 30 minutes. Note: I did not use vinegar in the shrimp I served to my kids - didn't know if they'd like the flavor. I sprinkled some vinegar on mine and strongly preferred the shrimp with the vinegar - rounds out the flavor well without being at all sour.

Easy, fast and tasty. I cooked the herbs for about 6 mins and the shrimp for about 7.

Excellent! Made exact to recipe. So easy and simple. The fragrance of the rosemary is intoxicating and fills the kitchen with its aroma. Wouldn't change a thing.

The flavor of this dish is simple and really good, but it is the ease of the recipe that makes it a winner. Honestly this is the trifecta for a busy weeknight cook. Next time I will add some red pepper flakes. I want to remember this recipe for an easy/tasty appetizer as well.

I paired this with the suggested broccoli raab, which was perfect. In addition, I made whole wheat orzo, to which I added lemon zest and grated pecorino at the end of the cooking time. A lovely light dinner for a work night, easily adjusted to serve one.

Delicious--didn't change a thing!

Made this recipe exactly as written, delicious. Possibly even better when cold. Today I made this but used the herb oil to roast asparagus. Again, delicious. The only thing I did differently with the asparagus was to sprinkle a little grated Parmesan cheese over it just before serving.

This recipe is wonderful, especially considering the ease with which it comes together. We had it with lemon linguine, and asparagus.

This dish has a perfect balance of flavors and we loved it. Served it over pasta with broccoli. Perfect dinner. To read my full review visit: http://www.takingonmagazines.com/2011/04/roasted-shrimp-with-rosemary-and-thyme.html

OMG this dish was soooo good! I thought we would have some leftover shrimp but my husband and I devoured all of it. The olive oil combined with the herbs and the vinegar made it so rich my husband thought it had been coated in butter. Unfortunately we didn't have any bread to sop up the oil. Plan on serving this as an appetizer whenever we have company for dinner and probably at Christmas dinner. Definitely a keeper!

Excellent exactly as written. Makes your kitchen small good, too! Keeper in my house!

Not a typically great FC recipe. Followed to the letter. Shrimp mushy, flavor too strong. Lamb shank recipe in same issue a winner, though.

Simple, easy, healthy and delicious. Very versatile too. I added shallots in with the shrimp. yummy. Forgot to put in the vinegar at the end. Still yummy! Might lower the oil by a tablespoon, but if you have good crunchy bread you might not want to. I forgot the bread too. sigh. This is a keeper and I will remember next time!!

We loved this, cleaning the baking dish with bread at the table. I didn't use rosemary, added a cascabel chile, 2 cloves of garlic, sliced thin, and half a lemon sliced thin before I heated the oil. When I put the shrimp in, I added crushed garlic (garlic is good) and finished it with lemon juice instead of vinegar, and a ton of parsley. mmmmmmmmm, there was much finger licking

Fabulous! We made it again the next night using chicken instead of prawns and it worked equally as well. I used leg and thighs, but the same method. Skin came out crunchy and delicious. I did not have white vinegar on hand so I used seasoned sushi vinegar. A definite keeper

This is delicious and so easy to prepare. I served it with a brown rice pilaf and the suggested broccoli raab with lemon, chili and garlic. My husband LOVED it! and it would make a good company meal, too.

Really easy and delicious. I substituted crayfish for shrimp (which made things a little messier at the table - I think shrimp would have been ideal), and served it alongside thin spaghetti in a mushroom tomato sauce. The herbs are just so wonderfully fragrant, you'll be tempted to keep your oven door open while they are roasting.

Delicious and easy. I have a convection oven so I shortened the time in the oven to 5 minutes. Squeezed a little lemon on my plate at the table.

An easy and delicious weeknight dinner! The only thing I would do differently is to add a bit less salt, to account for the variation in the saltiness of the shrimp.

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