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.
OLIVE OIL BAKED SHRIMP
Steps:
- Heat oven to 375. Combine everything in an oven-safe saute pan. Bake 10 minutes.
SHRIMP WITH OLIVE OIL, GARLIC AND LIME
Provided by Margaret Jane Ross
Categories Citrus Garlic Shellfish Quick & Easy Spring Bon Appétit Texas
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend. Mix in shrimp; let stand 20 minutes, stirring occasionally. Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.
SPICY BAKED SHRIMP
Steps:
- Whisk olive oil, Cajun seasoning, lemon juice, parsley, honey, soy sauce, and cayenne pepper together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
- Transfer shrimp into the prepared baking dish and pour any remaining marinade over top.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 7.1 g, Cholesterol 172.6 mg, Fat 28.2 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 4 g, Sodium 1136.6 mg, Sugar 4.6 g
SHRIMP BATHED IN OLIVE OIL AND LEMON
A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course
Time 20m
Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
- Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
- Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.
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