Shrimp Roasted On Rosemary Recipes
GARLIC & HERB ROASTED SHRIMP
Steps:
- 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.
SHRIMP ROASTED ON ROSEMARY
We love the flavor and the look of head-on jumbo shrimp,but medium shrimp can be used; just roast the dish for 15 minutes in step 4. Serve the shrimp in the skillet, and the herb's heady aroma will be part of the experience.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h30m
Number Of Ingredients 6
Steps:
- Make a slit along the vein of each shrimp using a sharp paring knife, cutting through the shells and slightly into the flesh to partially butterfly; devein. Combine garlic and oil in a medium bowl, slightly mashing garlic. Stir in orange zest and juice. Add shrimp. Rub marinade into shrimp to coat. Let marinate in refrigerator, covered, tossing occasionally, for at least 1 hour.
- Preheat oven to 450 degrees. Season shrimp with 1/2 teaspoon salt and some pepper; toss to coat. Remove from marinade, brushing off any large garlic pieces. Strain marinade into a bowl, pressing on garlic; discard solids.
- Arrange half the rosemary in a 12-inch cast-iron skillet. Place oranges on top of rosemary. Arrange shrimp on top of oranges. Tuck remaining rosemary between shrimp. Pour in reserved marinade.
- Bake in upper third of oven until shrimp start to brown and are just cooked through, 13 to 15 minutes.
ROASTED SHRIMP WITH ROSEMARY AND LEMON
Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 500.
- Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
- Drizzle with olive oil and lemon juice.
- Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.
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