Roasted Shrimp with Rosemary and Thyme
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 248.6
- Total Fat: 21.2 g
- Cholesterol: 80.0 mg
- Sodium: 1,664.0 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 14.3 g
View full nutritional breakdown of Roasted Shrimp with Rosemary and Thyme calories by ingredient
Introduction
http://www.finecooking.com/recipes/roasted-shrimp-rosemary-thyme.aspx
recipe from fine cooking magazine http://www.finecooking.com/recipes/roasted
-shrimp-rosemary-thyme.aspx
recipe from fine cooking magazine
Number of Servings: 4
Ingredients
-
6 Tbs. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1-1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1-1/2 Tbs. white wine vinegar
Kosher salt
Tips
Serve over salad, rice, pasta or with crusty bread
Directions
Position a rack in the center of the oven and heat the oven to 400°F.
Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.
Serving Size: 4 8 piece servings
Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.
Serving Size: 4 8 piece servings