Sunday, March 13, 2011

Herb Roasted Shrimp

This is a great little recipe. Requires almost no effort, very little time, and turns out looking elegant and tasting delicious. My kind of recipe!

What you'll need:
6 tablespoons olive oil
6-10 sprigs thyme
3 large sprigs of rosemary, halved
1 tsp fresh ground pepper
1.5 lbs large shrimp, peeled and deveined
1/2 tsp salt
2 tablespoons white wine vinegar or champagne vinegar

Preheat your oven to 400. Combine the olive oil, rosemary, thyme, and pepper in a 13x9 pan. Bake the oil in the oven until the herbs are aromatic, which should take about 12 minutes. Remove the oil from the oven, and add the shrimp to the mixture. Toss the shrimps with tongs until they are coated with oil. Bake for another 8 to 10 minutes, or until the shrimp are just a bit pink.

Remove the pan from the oven and immediately mix in the salt and the vinegar. Toss the shrimps again, and then let them stand for about 5 minutes.

And that's it! I served this over some quinoa that I made in a rice cooker. I tossed the quinoa with a little salt and champagne vinegar to give it the same notes, and used some of the excess oil as a sauce. On the side I served sauteed spinach with roasted tomatoes and garlic. Everything was very simple, really tasty, healthy/wholesome, and safe for my guest (she is lactose intolerant and allergic to gluten). As Charlie Sheen would say: Winning.

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