I haven’t made shrimp at home in ages but this recipe will be added to the regular rotation. It was so easy, so delicious and one everyone loved! I particularly enjoyed the fact that I could prepare it early in the afternoon and then just pop it in the oven 20 minutes before sitting down to eat.
Garlic & Herb Roasted Shrimp
- 1/4 pound (1 stick) unsalted butter
- 2 tablespoons good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 2 teaspoons minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 large lemons
- 2 pounds (8- to 10-count) shrimp, peeled with the tails on
- 1 teaspoon coarse sea salt
- 4 slices country bread, toasted
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp.
- Serve hot with the toasted bread for dipping into the garlic butter.
Make it Ahead: Prep the dish and refrigerate in the pan. Roast before serving. I did this and it worked perfectly!
Serving suggestions: Basmati rice and steamed broccoli
Tip: I toasted my bread on a pan in the oven the last few minutes that the shrimp cooked.
I hope you and yours had a great weekend!!
DIXIE DELIGHTS DELIVERED