Roasted Garlic Shrimp
Recipe adapted from Crab: Buying, Cooking, Cracking by Andrea Froncillo and Jennifer Jeffrey.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound shrimp (jumbo, shell-on)
- ½ cup white wine
- 4 tablespoons butter (1/2 stick)
- 3 tablespoons olive oil
- 1 shallot (minced)
- 4 garlic cloves (minced)
- 2 tablespoons rosemary (preferably fresh)
- 1 teaspoon thyme (preferably fresh)
- 1 teaspoon crushed red pepper
- 2 teaspoons sea salt
- 3 tablespoons chopped fresh parsley
- 1 loaf crusty french bread
Instructions
- 1
Preheat oven to 400F.
- 2
Wash and carefully cut through shell to devein the shrimp while leaving the shell on. The easiest way to do this is with sharp, pointy kitchen shears. Just cut through the shell, following the back of shrimp. Devein.
- 3
Heat a medium frying pan, over medium-high heat with the butter and olive oil. When hot but not smoking, add the shallots, garlic, rosemary, thyme, red pepper and salt. Saute for 1 minute or so, until fragrant.
- 4
Add wine and bring to simmer. Turn heat off and toss in the shrimp to coat. Immediately spread out the shrimp in single layer on baking sheet. Roast in oven for 6-8 minutes, or until shrimp is cooked through. Timing will depend on the size of shrimp, check after 8 minutes. Toss with chopped parsley. Serve with bread to soak up the juices.