Sunday, July 5, 2009
Roasted Shrimp: Recipe
This dish reminded me of the terrific Spanish-Style Tapas of the same sort. The last time I ate Spanish food was about two years ago while on a trip to Florida - and I can still smell the garlic. This was so easy that is took longer to clean-up than it did to prepare.
Be sure to have some crusty bread on hand for soaking up the left over oil.
Roasted Spanish Style Shrimp
1 lb. large shrimp (26-30 count), tails on, cleaned and deveined
7 large garlic cloves
1/4 cup olive oil + 1 Tsp.
1/4 cup fresh rosemary
Preheat the oven to 475.
In a medium pot that can be used in the oven, pour 1 tsp. of olive oil and coat the bottom of the pot.
Chop finely the garlic and rosemary in a food processor and slowly add in the oil through the tube. Place the shrimp into the pot and gently mix. Then add the garlic mixture and again, gently coat all pieces with the rosemary and garlic. Uncovered, place the pot into the oven - in the middle - and allow it to roast about about 18 minutes, stirring once to ensure even cooking. Shrimp should be bright pink and opaque when it's ready. Mix well and serve.