Garlic & Herb Roasted Shrimp Recipe
A gift of Make it Ahead by Ina Garten from my in-laws made Christmas that much more special this year. I love having my in-laws in town because they love cooking as much as I do. We spend much of our time together planning, shopping and testing new recipes. For week two of my 2015 Cookbook Challenge, I have chosen two recipes from this book to try, one savory and one sweet. First I made the Garlic & Herb Roasted Shrimp on pg. 140 and served it with the light version of Spaghetti Carbonara and then for dessert we made these English Chocolate Crisps on pg. 232. The shrimp made it into the Duff Favorites File and the English Chocolate Crisps made it on to our list of Small Bite Desserts List.
Garlic & Herb Roasted Shrimp Recipe adapted from Ina Garten’s Make It Ahead
Ingredients:
1 stick of butter, ¼ pound
2 tablespoons of olive oil
2 tablespoons of minced garlic
2 teaspoons of minced fresh rosemary leaves (I used dried and still amazing)
¼ teaspoon crushed red pepper flakes
1 teaspoon of kosher salt
½ teaspoon of freshly ground black pepper
2 large lemons, zest
1 teaspoon coarse sea salt
½ teaspoon of ground pepper
2 pounds of shrimp, peeled with the tails on
A Boule of Country Bread, sliced and toasted
Directions:
Preheat to oven to 400 degrees.
In an oven safe skillet melt the butter on low heat.
Add the olive oil, garlic, rosemary, red pepper flakes, kosher salt, black pepper and cook over low heat.
Remove from the heat and add the zest of one lemon into the butter mixture.
Toss the shrimp into the lemon mixture and make a single layer of shrimp.
Sprinkle with ground pepper and salt.
Place slices of one lemon on the shrimp and place in oven for 12 to 15 minutes.
Squeeze the juice of the remaining lemon on the shrimp and serve hot.
Make sure the bread is done toasting as it is perfect for dipping.
So in preparing this recipe, I don’t know where my head was. First of all we had already cooked shrimp because it wasn’t clear in the ingredients list whether it should be raw or cooked. Second we only had dried rosemary on hand. And the real capper is that no lemons donned my dish. Crazy? Right? I mean even the picture has lemons in it. Well, even with all of my “mistakes”, this dish was amazing! It was easy, impressive, and delicious. As much as I am really trying to follow the directions exactly as they are written as they are intended, it will be hard going forward to tweak this successful recipe back to it’s intended version. Ina Garten suggests serving with steamed broccoli and basmati rice but I served it with this simple Light Spaghetti Carbonara w/ Peas.