Elegant & Effortless: Roasted Shrimp with Rosemary & Thyme

2 May

Oh boy, I am so behind reporting on my recent suppers. I overcooked this Roasted Shrimp with Rosemary and Thyme when I made it for myself this first time (shrimp purchased where smaller than those called for in the recipe). The flavour was divine and the dish takes next to no effort . . . save watching the oven so as not to end up with tough shrimp! I gave it a second chance when I needed to make a special dinner for old friends. But I watched it like a hawk.

Elegant and Effortless: Roasted Shrimp with Rosemary and Thyme

Elegant and Effortless: Roasted Shrimp with Rosemary and Thyme

This is another recipe from Fine Cooking’s Make It Tonight [The Taunton Press, 2012, page 101]. To allow the luscious flavours to shine, keep the rest of the meal simple — asparagus and a colourful tossed salad with a red wine vinaigrette. The recipe recommends crusty bread to mop up the cooking sauce.

Salt, pepper, good-quality extra-virgin olive oil, fresh sprigs of rosemary and thyme

Salt, pepper, good-quality extra-virgin olive oil, white wine vinegar, fresh sprigs of rosemary and thyme.

Roasted Shrimp with Rosemary and Thyme                        Serves: 2

Ingredients:

  • 3 Tbsp/45 mL                   extra-virgin olive oil (good quality maximizes taste)
  • 4                                           fresh thyme springs
  • 1.5 – 2                                  large fresh rosemary sprigs, halved
  • 1/2 tsp/2.5 mL                  freshly ground black pepper
  • 1/2 lb (250 g)                    raw extra-large shrimp (26 – 30 per lb), preferably wild, peeled and deveined
  • 3/4 Tbsp/12.5 mL             white wine vinegar (or lemon juice)
  • 1/4 tsp/1.25 mL                 kosher (or sea) salt

Instructions:

1.     Position a rack on the middle rung of your oven. Pre-heat oven to 400 F.

2.     In an 8” square or oval baking pan, pour 3 tablespoons of the olive oil. Add the rosemary, thyme and pepper to the oil. Set the pan on the centre rack of the pre-heated oven. Allow oil to warm and herbs to release their favour for about 12 minutes in the oven.

Heat EVOO, pepper, thyme and rosemary in pan in the 400 F oven

Heat EVOO, pepper, thyme and rosemary in pan in the 400 F oven

3.     Set a skillet of water on to boil over High heat. Wash and trim asparagus spears. When water boils, reduce heat to Medium-high and add the asparagus. Simmer to desired tenderness-crispness texture (5 – 10 minutes depending upon spear size).

Add peeled, deveined shrimp, toss to coat and return to oven.

Add peeled, deveined shrimp, toss to coat and return to oven.

4.     Add the shrimp to the baking pan, stirring well to coat with the oil. Return pan to the middle rack and roast according to the size of the individual shrimp, 7 – 10 minutes. Shrimp will continue to cook in the hot oil when removed from the oven, so err on the side of less time than more.

5.    While the shrimp roasts, toss a colourful, crisp salad and drizzle lightly with a mild flavoured vinaigrette. Slice some crusty bread.

6.     Remove shrimp pan from the oven, add 1/4 teaspoon of salt and the white wine vinegar. Stir well to coat. Allow dish to rest about 5 minutes so the oil cools enough to eat. Serve with roasted herbs, or remove them if you prefer.

My second attempt --- the shrimp were cooked perfectly, plump and moist.

My second attempt — the shrimp cooked perfectly . . . plump and moist.

7.     Drain asparagus, drizzle with EVOO and a spritz of lemon juice.

A crisp, fresh-tasting Sauvignon Blanc was the perfect accompaniment for this meal. Twenty-five minutes from the time the oven is pre-heated to your sublime shrimp supper is on the table. Savvy, indeed.

25 minutes and you have a healthy, beautiful and savoury meal on the table.

25 minutes and you have a healthy, beautiful and savoury meal on the table.

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