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Potluck: Shrimp Roasted with Fresh Herbs

By Andrew Schneider on September 5, 2011
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Roasting is a novel way of cooking shrimp, which can then be used as an appetizer, or in a salad or on pasta, rice or grains.  

Ingredients:


2 lbs. shrimp, large, peeled, deveined

½ cup olive oil

2 Tbsp lemon juice

2 Tbsp lemon zest

2 cloves garlic, minced

5 sprigs rosemary, fresh

1.5 Tbsp tarragon, fresh

6 sprigs thyme, fresh

3 Tbsp dill, fresh, chopped

½ tsp sea salt

¼ tsp pepper

Optional:

1/3 cup preserved lemon, chopped

1 pinch red pepper flakes

Instructions:


Preheat oven to 375-degrees. 

Coat a 9 X 13 oven-proof baking dish with oil.

Layer the shrimp in the baking dish.

Mix herbs, garlic, salt and pepper, lemon zest and juice or preserved lemons. 

Drizzle onto the shrimp. Mix gently, but well.  

Bake 6 or 8 minutes until they’re pink and cooked through. Avoid over-cooking.

Toss with chopped dill and serve.

Serves 6.

Notes:

Shrimp, like chicken, can be considered a blank canvas to the would-be culinary artist and any palette of spices, sauces or seasonings can be used. I sometimes marinate the shrimp in some preserved lemons and lots of garlic. The fresh herbs in this recipe offer a favorable taste. Use large shrimp, at least 26 to 30 count. Serve over rice, orzo, Israeli couscous, Italian Farro or other grains.

The Food Safety News crew is taking a day off from writing about food to take time to simply enjoy it.  In keeping with our holiday tradition, we’re sharing some of our recipes in another virtual potluck: from Suz’s cabbage salsa to Cookson’s squash salad, from Dan’s pasta to Andy’s prawns, from Helena’s ciabatta to Gretchen’s cookie bars. Have a restful Labor Day.

Photo of Andrew Schneider Andrew Schneider

Andrew Schneider has clocked many years of investigating issues of public health, safety and food,usually gathering thousands of pages of documents, interviewing hundreds of people and at times, chasing those topics through dozens of countries. He has worked as an investigative reporter and…

Andrew Schneider has clocked many years of investigating issues of public health, safety and food,usually gathering thousands of pages of documents, interviewing hundreds of people and at times, chasing those topics through dozens of countries. He has worked as an investigative reporter and editor for several national newspapers, magazines and news services. He received many accolades including two Pulitzer Prizes, but more importantly, his stories have often made a significant difference, which is what journalism is all about.

Read more about Andrew SchneiderEmail Andrew's Twitter Profile
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  • Posted in:
    Food, Drug & Agriculture, Personal Injury
  • Blog:
    Food Safety News
  • Organization:
    Marler Clark LLP, PS
  • Article: View Original Source

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