Monday, May 13, 2013

Lemon, Herb & Garlic Baked Shrimp

This may sound strange.  I actually cooked one of my husband's favorite foods for our Mother's Day dinner.  He loves shrimp.  And, since he is gone for work out of state for four days straight (Monday through Thursday) every week, I knew I wanted to do something while he was home with the shrimp I had purchased this weekend. 
 

Don't worry - I was pampered throughout the day in other ways.  Breakfast in bed.  Foot rubs from the kids.  Lots of homemade cards.  And, a lot of household chores done by the kids and hubby (they even cleaned the bathroom and did all of the laundry). And, my husband and kids did help with our dinner - this shrimp, seasoned orzo, corn on the cob and a homemade crusty loaf of bread. 

Following this recipe will yield you perfectly-cooked, tender shrimp in an over-the-top, buttery garlic, lemon and herb sauce that screams out to bread for dipping. Enjoy.

Serves 4.


Ingredients:

1 pound shrimp (26 - 30 per pound), peeled, deveined, tails left on and patted dry
3 tablespoons extra virgin olive oil
2 tablespoons butter
4 - 5 fresh thyme sprigs
1 teaspoon dried oregano
A pinch crushed red pepper flakes
3 - 4 garlic cloves, skins left on and one end cut off *
Freshly cracked black pepper
Kosher salt
1 lemon, cut into thin half-moons

Directions:

Preheat oven to 400 degrees.

Pour oil into a large baking dish - mine was a 12-inch round.

Add in the butter, thyme, oregano, red pepper flakes, garlic cloves, black pepper and about half of the lemon slices.


Bake in oven until oil mixture is fragrant - about 12 - 15 minutes.

Remove from oven.


Add in shrimp.  Toss gently to coat.  Lay on some additional lemon slices.


Bake for 6 - 8 minutes until shrimp are just turning pink and firm.  (Remember - they will continue to cook for a few minutes once removed from oven.)

Sprinkle on some kosher salt after removing from oven.

Serve immediately.  The lemon and herb oil is fabulous over pasta or rice.  And, a crusty loaf of bread on the side is a must.  It is divine when used to soak up all of the baking juices/oil.

NOTE:  I leave the garlic in its skin so that it does not burn while baking.  Once the dish is done baking, I remove the garlic from its skin.  We mash it a bit and spread it on our bread slices in addition to dipping the bread in the baking juices/oil.



Adapted from Oui, Chef.

6 comments :

  1. I can't wait to try this. I'm certain MY husband will also love it! As much as I love shrimp, I may be even more excited about sopping up the liquid with some bread.

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    1. I am the same way ... give me bread to dip in anything any old day! ;) I like shrimp, but enjoyed the bread and dipping oil above anything else! :) Hope you enjoy! :)

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  2. This looks so good! Trying it tonight. :)

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  3. Thanks for sharing. I pinned as well. Looks and sounds fabulous.

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    1. Thanks so much, Jodie! And, thanks for inviting bloggers to share this week on your page! :)

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