Saturday, September 28, 2013

Baked Herbed Shrimp

We had another gorgeous day and, despite a bad case of Spring fever, a lot needed to be done before the sun set. That meant dinner, if it was going to happen, must needs be light and late. I had seen a recipe in the latest issue of Fine Cooking that I wanted to try and because it was so simple I knew it would be perfect for tonight's supper. Bob was charged with procuring shrimp and while he was at the fish market, I set rice to steam and made the herb flavored oil in which the shrimp were to bake. There was a small hitch. I forget the Silver Fox has an acquisition gene that prevents him from buying anything that is not super-sized. He returned from the market with shrimp near the size of Pacific lobsters. He was about to comment on their cost, but I stopped him before the amount could cross his lips. Some things aren't meant to be shared. The market had shelled and cleaned the shrimp, so I reheated the oil, added the shrimp and after a good toss put the skillet back into the oven. Dinner was on the table in 15 minutes. While these shrimp will never replace my Greek and Italian favorites, they are lovely and I will make them again. I thought those of you observing Lenten abstinence might enjoy a different take on scampi. Here's the recipe. The changes I've made are highlighted in red. I know you'll enjoy this dish.

Baked Herbed Shrimp...from the kitchen of One Perfect Bite adapted from Fine Cooking Magazine


1/3 cup extra-virgin olive oil

6 fresh thyme sprigs

1 (1 x 3-inch strip) orange peel

3 large fresh rosemary sprigs, halved

1 teaspoon freshly ground black pepper

1-1/2 pounds extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined

1-1/2 tablespoons sherry wine vinegar

1 teaspoon coarse sea salt


1) Position a rack in center of the oven and heat the oven to 400°F.

2) Pour olive oil into a 9 x 13-inch baking dish. Add thyme, rosemary, orange peel and pepper. Bake until oil is fragrant, about 12 minutes.

3) Add shrimp to oil mixture in dish and toss with wooden spoons or tongs until all surfaces of shrimp are coated. Bake until shrimp are pink and firm, 8 to 10 minutes.

4 ) Add vinegar and 1/2 teaspoon salt . Toss well and let rest at room temperature until oil cools slightly, about 5 minutes. Discard herd and orange peel. Sprinkle top of shrimp with reserves 1/2 teaspoon sea salt. Yield: 4 servings.

You might also enjoy these recipes:

Shrimp Scampi - Simply Recipes

Grilled Shrimp Marinara with Bow Ties - What's Cookin' Italian-Style Cuisine

Cajun Barbecued Shrimp - Simple Daily Recipes

Chili Basil Shrimp with Edamame Rice - Savor the Senses

Shrimp in Garlic Sauce - Burn Me Not

Shrimp with Artichokes and Chickpeas -

Chipotle Lime Shrimp - Handle the Heat

Lemony Garlic Shrimp with Vegetables - My Kitchen Adventures

Ginger Shrimp and Broccoli - 400 Calories or Less

Roasted Shrimp with Feta - Sugar and Spice by Celeste

Kung Pao Shrimp - The Daily Dish

Shrimp in Green Sauce - Cook, Eat, Relax

Garlic Pepper Shrimp - Cookistry

Fish for Fridays: Smoky Spanish Shrimp - Peas n' Cues

Shrimp and Okra Gumbo - Closet Cooking

Shrimp Etouffee - The Domestic Mama

Shrimp and Sausage Jumbalaya - Brown Eyed Baker

Orange Tequila Shrimp - Carrie's Sweet Life

Maine Shrimp Chowder - One Perfect Bite

Shrimp and Creamy Grits - One Perfect Bite

Shrimp Enchiladas Verde - One Perfect Bite

This post is being linked to:

Smiling Sally - Blue Monday

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