Garlicky Roasted Shrimp

By ebdonahue

Ingredients

• 1/4 cup salt
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 6 garlic cloves, minced
• 1 teaspoon anise seeds
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• Lemon wedges

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

Garlicky Roasted Shrimp with Parsley and Anise:

1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.

3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.

Variations:
With Cilantro & Lime:
1/2 cup vegetable oil
6 garlic cloves
2 teaspoons coriander seeds
2 teaspoons grated lime zest
1 teaspoon annatto powder
1/2 teaspoon red pepper flakes
1/4 cup minced fresh cilantro
1 lime, sliced into wedges for serving

In a second large bowl, add vegetable oil, pressed garlic, 2 teaspoons lightly crushed coriander seeds. lime zest, annatto, and pepper flakes. Stir to combine.

Drain shrimp and pat them dry using paper towels. Add shrimp and cilantro to bowl containing the oil mixture, and toss to combine, ensuring that oil gets worked into the inside of the shrimp.

With Cumin, Ginger and Sesame:
1/2 cup vegetable oil
2 cloves garlic, minced
2 teaspoons toasted sesame oil
1 1/2 teaspoons grated fresh ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
2 scallions, green parts only, thinly sliced

Combine vegetable oil, garlic, sesame oil, ginger, cumin, and pepper flakes in large bowl. Add shrimp and scallions to oil mixture; toss well.