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Shrimp Roasted in Olive Oil with Rosemary and Lemon

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Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup EVOO plus 2 TBSP
  • 3 TBSP canned crushed tomatoes or chopped drained whole tomatoes
  • 1 TBSP drained capers, lightly chopped
  • 1/4 tsp crushed red pepper flakes, or more to taste
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 1/2 lb large shrimp, peeled and deveined
  • 6 2 inch sprigs fresh rosemary
  • rosemary sprigs and lemon wedges

Details

Preparation time 12mins
Cooking time 22mins

Preparation

Step 1

Preheat oven to 400 degrees. Pour lemon juice into a 13x9 baking dish and gradually whisk in oil; stir in tomatoes, capers, hot pepper flakes, salt and 1/4 tsp of the ground pepper.

Dry shrimp on paper towels and add to baking dish; toss shrimp in vinaigrette until completely coated. Arrange shrimp in single layer. Tuck rosemary sprigs under shrimp. Roast shrimp, tuning once, until just cooked through, 10 minutes.

Spoon shrimp with sauce in pan into shallow soup bowls. Sprinkle with remaining pepper. Garnish with rosemary, if desired; serve with lemon wedges.

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