Email to Cat      

Shrimp: Shrimp Roasted in Olive Oil

Source of Recipe


From "Come For Dinner" by Leslie Revsin






List of Ingredients



• 1/4 cup freshly squeezed lemon juice
  
• 1/4 cup plus 2 Tbsp extra-virgin olive oil
  
• 1 Tbsp drained capers, lightly chopped
  
• 3 Tbsp canned crushed tomatoes or drained and chopped whole tomatoes
  
• 1/4 tsp crushed hot red pepper flakes (or more to taste)
  
• Salt and freshly ground black pepper
  
• 1-1/2 pounds large shrimp, peeled and deveined
  
• 6 small sprigs of fresh rosemary
  
• 4 lemon wedges
  






Instructions



1. Preheat the oven to 400° F, with the rack in the center. Place the lemon juice in a medium bowl, gradually whisk in the olive oil, and stir in the capers, tomatoes, and hot pepper flakes. Season generously with salt and black pepper.
   
   
2. Dry the shrimp on paper towels and add them to the bowl. Toss with the vinaigrette. Pour the contents into a shallow baking dish or other ovenproof pan so the shrimp lie in a single close layer; be sure to scrape out all the vinaigrette with a rubber spatula and add to the pan. Tuck in the rosemary sprigs so they are covered by either the vinaigrette or the shrimp. Roast the shrimp, turning them once, until just cooked through, about 10 minutes.
   
   
3. Spoon the shrimp with its sauce into warm shallow soup plates, grind pepper over the top of each, and garnish with a rosemary sprig. Serve hot, warm, or cool with wedges of lemon.
   
   Makes 4 servings.