Friday, January 21, 2011

Roasted Shrimp with Rosemary and Tarragon

This is a very simple preparation and a great way to fix shrimp for a crowd. The shrimp cook quickly and evenly. The oil and herbs give them just a touch of flavor, but the kitchen will smell great! Scale up as much as you need and enjoy the simplicity of the flavors. Feel free to adjust the herbs to what you have on hand.

Adapted from Fine Cooking magazine, Fall 2011.

1/4 cup extra virgin olive oil
3 large fresh rosemary sprigs, halved crosswise
3 fresh tarragon springs
1 1/2 pounds wild shrimp, peeled and deveined, rinsed and patted dry with paper towels
sea salt
freshly ground black pepper
NOTE: The original recipe calls for the addition of 1 1/2 Tbsp white wine vinegar after the shrimp is cooked. I left it out, but if you need a little extra kick, you can add it in.

  1. Preheat oven to 400 degrees F.
  2. Place olive oil, herbs, and 1 tsp pepper in a 9x13-inch baking dish. Bake for 10-12 minutes or until fragrant.
  3. Carefully remove dish from oven and add shrimp. Using tongs, toss shrimp with oil mixture until coated. Return to the oven and bake 8-10 minutes or until the shrimp are cooked through.
  4. Remove from oven and season with sea salt and pepper to taste. Serve warm.

No comments:

Post a Comment