Roasted Shrimp with garlic-rosemary and thyme
Posted By Savita
In my family, we love shrimp in all forms - roasted, grilled or fried. Cooked shell fish changes from gray to a beautiful pinkish orange color, makes me love seafood even more. Its true we eat with our eyes.
This shrimp recipe is a quick and healthy yet very flavorful dish. Above all it requires no attention from you. I strongly recommend buying pre-cleaned shrimp. And then you need 20 minutes before dinner time to make this recipe start to finish.
Just grab a rustic olive bread while going home. Bread tastes amazing when dunked in roasted shrimp sauce collected at the bottom of pan.
I used individual oven safe serving containers to bake it, so every one gets own portion of sauce to dunk the bread. It makes it easy to serve - cook and serve containers and no messy cleanup needed to make this mouthwatering dinner in 20 minutes.
Pairing Ideas:
Ingredients
- 1 lbs Shrimp (raw shrimp, already cleaned)
- 2 Garlic (2 cloves of garlic roughly chopped)
- 6 tbsp Olive Oil (extra virgin olive oil)
- 4 Rosemary (large sprigs of fresh or frozen rosemary)
- 1 tbsp Thyme (or use 2 sprigs of fresh thyme)
- 2 tbsp Lemon (juice of about 1 lemon)
- Salt and Black Pepper (kosher salt and crushed black pepper per taste)
Directions
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1. Position rack in the center of the oven and heat oven to 400 F. Equally divide olive oil, garlic, thyme, rosemary and 1/4 tsp pepper each in 2 individual serving oven-proof dishes. Place both dishes in heated oven and bake until the oil mixture is fragrant (8 minutes). -
2. Remove from oven, distribute 1 pound fish equally among two dishes (be careful not to touch the dish since it can be very hot). Use tong to toss the fish with oil mixture until coated. -
3. Return to oven and continue bakink till shrimp is pink and firm. Remove from oven, let it cool for 5-6 minutes before serving. Add splash of lemon juice. Discard the herb (if you like) and serve with rustic piece of bread on the side. Additional Notes:
Disclosure - This recipe is adapted from Fine Cooking Magazine.
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