Rosemary and Garlic Roasted Shrimp |
Author: Nicole
- 4 tablespoons unsalted butter, cubed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic (~ 6 to 8 cloves)
- 2 teaspoons minced fresh rosemary
- ½ teaspoon crushed red pepper flakes (or to taste)
- Kosher salt and freshly ground black pepper
- ¼ cup dry white wine
- 1 large lemon, zested and juiced
- 1 large lemon, sliced in rounds (6 to 7 rounds)
- 1-1/2 pounds extra large or jumbo shrimp, peeled and deveined, tails on
- ½ teaspoon flaky sea salt (such as Maldon)
- For serving: crusty bread, rice or pasta
- Preheat the oven to 400°F.
- In a medium (10-inch) sauté pan or skillet, melt butter over low heat.
- Add olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt and ½ teaspoon black pepper. Stir and cook over low heat for one minute.
- Remove from heat and stir in white wine and zest from one lemon. Squeeze juice from this lemon and reserve.
- Slice second lemon in rounds and arrange in one layer on bottom of a large (12-inch) round ovenproof sauté pan (or similarly sized baking dish).
- Arrange shrimp snugly in one layer with only the tails overlapping on top of lemon slices. Pour butter mixture over shrimp.
- Roast for 12 to 15 minutes in oven, just until the shrimp are firm, pink, and cooked through.
- Pour reserved lemon juice over cooked shrimp. Sprinkle with flaky sea salt and freshly ground pepper.
- Serve hot with crusty bread, rich or pasta.
Recipe by Riegl Palate at https://www.rieglpalate.com/rosemary-and-garlic-roasted-shrimp/
3.4.3177