I splurged and picked up some Jumbo Shrimp. And here’s what I ended up with. The how to:
Pour olive oil in a 9×13-inch pan.
Add FRESH rosemary and thyme. Fresh is a must for this one. Trust me.
Add a little freshly ground pepper.
Here’s the really different part- you’re going to roast the herbs in olive oil. Just the herbs. Get them to release their scent and flavor before you add the shrimp.
Here they are… all roasted and yummy. At this point, your kitchen smells fantastic.
Add the shrimp to the hot, deliciously, flavored oil.
It will roast up quickly and take-on the wonderful flavors of rosemary and thyme. After it’s roasted, you’ll toss it briefly with a little bit of white wine vinegar, and those fresh herbs will have naturally attached a little bit of their flavor and herb pieces to the shrimp itself.
And here it is… the roasted shrimp. This was a fabulous family-friendly dinner for us. My little one loved the roasted shrimp. I served it simply with some lemon & chive roasted potatoes and vegetables. The shrimp takes on the flavor of those fresh herbs and the white wine vinegar adds a welcome bit of tang. It turned out to be a lovely Sunday Night Dinner. I must say that it would also make a tasty little Happy Hour appetizer too.
