I have a weird question for you. And by weird I mean… morbid.
If you were on death row, what would be your last meal request? Seriously, have you ever given this any thought? Because I have friends who have. Normal, nice, functioning members of society – like adopt all the babies friends. I’m pretty sure a nun would be more likely to end up on death row than them, yet this is a normal topic of conversation they have.
And these shrimp? Top of their list. Please meet death row shrimp.
The idea originated from Heinens. They offer this shrimp that… hmmm, how should I phrase this. Let’s just say I’ve bought them for friends and took shrimp out of the container for myself before giving it to them.
I have no shame. They are that good.
So I thought “Huh, why aren’t I making these?” I’ll be the first to admit they don’t come cheap, although they are so good I’d shell out more than an entire grocery budget for the month for these puppies. Yet, I can cook. Let’s figure this one out.
I did some research, i.e. stalked the poor lady behind the counter of Heinens, picking her brain. I read their label. I stared at them.
Although that is no different than normal.
The end result? I have what I feel has potential to be the exact recipe. The only thing lacking was the hint of a grilled flavor, yet let’s be honest, it’s cold out. I’m not lighting that thing up.
So into the oven these bursting with flavor shrimp went and out they came a 9 out of 10.
Hey, good enough for death row. No doubt.
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- sprinkle of crushed red pepper
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped parsley leaves, for garnish
- If it's the winter, preheat oven to 400 degrees F. Cover a baking sheet with foil.
- Summer? Preheat the grill!
- Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, basil, crushed red pepper and Parmesan; season with salt and pepper, to taste. Squeeze lemon over everything. Gently toss to combine.
- Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Summer? Get them on the grill for a few minutes a side!
- Serve immediately (or later!) garnished with parsley. To be honest, my favorite way is straight from the fridge cold. You can also toss with fresh pasta or saute with veggies and serve over rice etc.