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Taking On Magazines One Recipe at a Time: Roasted Shrimp with Rosemary and Thyme from Fine Cooking Magazines, April/May 2011

DSCF0965 Taking On Magazines One Recipe at a Time: Roasted Shrimp with Rosemary and Thyme from Fine Cooking Magazines, April/May 2011He said he wasn’t hungry. He said that he had eaten a snack shortly before dinner. but I had shrimp on my mind since I woke up and I hadn’t had a snack before dinner. And there was this recipe that looked really, really good.

I haven’t met many people who absolutely don’t like shrimp, and usually if they do it’s more because of an allergy to shellfish than because of the flavor. I have neither an allergy or a dislike for this insect of the sea. I love it grilled, sauteed, steamed and chilled, in a low country boil, as scampi.

The Roasted Shrimp with Rosemary and Thyme reminded me of scampi when I saw the picture. it was actually refreshing to find out that the dish is very much not scampi-ish (no garlic). of course, while sitting at the table, I did mention to Hubby that it would have tasted great with the addition of said aromatic. He just laughed because he knows that I think just about everything would taste better with garlic.  Well, not ice cream.

This is another one of those dishes that is so very fast to make. It’s also incredibly elegant looking. I would have no problem serving this to guests. Look at how gorgeous that bowl of shrimp is with the herbs intertwined in it.

It begins with creating a fragrant oil. I poured extra virgin olive oil in the dish and added fresh thyme, rosemary and some black pepper to it. I put that in the oven for just under 15 minutes so the herbs would infuse the oil. Once that was done, I added the shrimp, tossed it well with tongs and put it back in to bake. The directions say that it takes 8-10 minutes to cook extra large shrimp at 400F. I found that it too me 15 minutes to cook medium shrimp and they were perfectly done; very tender and not chewy or rubbery at all.

Once the shrimp do finish cooking, the dish is removed and white wine vinegar and salt are added, tossing it all together to mix. I let the whole thing sit for a few minutes so the oil would cool and then served.

The magazine recommends serving the shrimp over rice, but since it reminded me of scampi, I served it with pasta instead. Hubby and I loved it. After the “small” serving he got because he wasn’t hungry, he kept poking his fork in the baking dish and snagging shrimp. The vinegar creates a good acidic flavor that’s somewhat reminiscent of lemon without being lemon (does that make sense?). it gave a perfect balance to the olive oil.

Dudette said she didn’t like the shrimp but ended up eating three pieces even though I told her she only needed to eat one so I think she’s a grudging fan. The magazine says to feel free and mix and match herbs for this, recommending tarragon and chives or lemon verbena and parsley, both of which sound fantastic.

Will we have this again? Yes. most definitely. It’s a keeper.

Roasted Shrimp with Rosemary and Thyme
from Fine Cooking Magazine

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

Position a rack in the center of the oven and heat the oven to 400°F.

Pour the oil into a 9×13-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.

stumble7 Taking On Magazines One Recipe at a Time: Roasted Shrimp with Rosemary and Thyme from Fine Cooking Magazines, April/May 2011

Taking On Magazines One Recipe at a Time: Roasted Shrimp with Rosemary and Thyme from Fine Cooking Magazines, April/May 2011

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