The first time I had this roasted shrimp recipe was at my dear friend Catherine’s house. It’s straight from Ina’s Make it Ahead book and it could not be more perfect. With minimal fresh ingredients that come together in a snap, it’s a dead-on easy way to feed (and amaze) your friends. It’s totally got that whole sneaky impressive recipe thing going on. Like, it’s waaaaaay more delicious and beautiful than the effort put in.
Oh, and may I just add that the garlic rosemary butter it produces is absolutely heavenly for dipping. Serve large chunks of bread on the side with a simple green salad tossed with this dressing. And let’s not forget the drinks – an ice cold extra buttery chardonnay goes beautifully.
You just nailed it.
- 1 stick of Butter, unsalted
- 2 tablespoons of Olive Oil
- 2 tablespoons of Garlic, minced, about 6 cloves
- 2 teaspoons of fresh Rosemary, minced
- 1/4 teaspoon of Red Pepper Flakes
- Kosher Salt and Ground Black Pepper
- 2 Lemons, large
- 2 lbs. of Shrimp, large, peeled with tail left on
- 1 teaspoon of Sea Salt
- Preheat the oven to 400 degrees.
- Next, melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
- Now, arrange the shrimp into a ovenproof baking dish, making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
- Roast for 12-15 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
- Serve immediately.
- The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.