Garlic Roasted Killer Crab
Shrimp
serves 4 as part of multicourse meal
1 lb shell-on shrimp
½ cup white wine
½ stick of butter
3 tbl minced shallots
2 tbl fresh rosemary
1 tsp fresh thyme
4 garlic cloves, minced
3 tbl olive oil
1 tbl sea salt
crushed red pepper
chopped parsley
loaf of crusty french bread
Preheat oven to 375F.
If you are using extra large shrimp, you can butterfly them, keeping
them in the shell, like I did in the photo. Otherwise, leave them whole
in the shell. Wash and carefully cut through shell to devein the shrimp
while leaving the shell on. The easiest way to do this is with sharp,
pointy kitchen shears. Just cut through the back. Heat olive oil and
butter in large oven-proof skillet over medium-high heat. When hot but
not smoking, add the shallots, garlic, rosemary, red pepper and thyme.
Fry until fragrant. Add wine, salt, pepper. When boiling, turn heat off
and toss in the shrimp. Send it off to the oven for 7-10 minutes, or
until shrimp is cooked through. Timing will depend on the size of
shrimp, check after 7 minutes. Garnish with sea salt, chopped parsley.
Serve with bread to soak up the juices.
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