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By Mike Rosenberg
Made this recipe recently, paired with a Muscadet. Such an easy recipe for wonderful gustatory bliss. Seriously. If you’re a shellfish fan at all, try this recipe.
(Roasted shrimp with thyme and rosemary)
1 1/2 pounds large shrimp (preferably peel and eat)
1/3 cup olive oil
3 sprigs fresh rosemary
6 springs fresh thyme
salt and ground pepper
1 1/2 tablespoons white wine vinegar
Preheat oven to 400 degrees F. Add oil to a baking pan. Add thyme, rosemary, and 1 teaspoon pepper. Stir to coat herbs. Bake in the oven for 10 minutes or until fragrant. (Your kitchen will smell fantastic, by the way.)
Remove pan from oven. Add shrimp. Stir to coat. Bake for eight-10 minutes or until shrimp are pink and firm.
Sprinkle cooked shrimp with salt. Add vinegar and stir to coat again. Let stand for 5 minutes.
Serve with crusty bread. Reserve liquid for dipping.
That’s it. Chow down.
Mike Rosenberg just loves to cook. He is a “Sommelier for the Common Man,” a regular guy with fifteen bucks worth of savoir faire and a nose for tasty food and wine. Learn about wine at The Naked Vine, and follow his culinary adventures at The Man Who Cooks – and here at Food and Fun at KyForward. Email Mike at firstname.lastname@example.org.
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