Monday, November 12, 2012

Garlic Lemon Thyme Roasted Shrimp

This weekend, Yvonne and I had the pleasure of catering appetizers and desserts for a very special event. We made several of our stand-by recipes that we've shared on our blog such as these Cremini Mushroom and Feta Crostini, Roasted Jalapeno Hummus and Lemon Tarts. Today, I'm sharing the recipe for the Garlic Lemon Thyme Roasted Shrimp. This is a fresh, simple, versatile appetizer that can be served warm or room temperature. Place them on skewers or family-style on a platter with a side of dipping sauce of your choice. We served them with a Chimichirri Sauce which is basically a slightly chunky fresh herb sauce that pairs well with the garlic, lemon and thyme flavors of the shrimp.

You can also serve this recipe as a meal over pasta. However you choose to serve them, they are delicious!

Garlic Lemon Thyme Roasted Shrimp
Makes 2 lbs (serves approx 20 people as an appetizer or 6 as part of a meal)

2/3 cup good quality extra virgin olive oil
2 lemons zested then sliced into thin slices
5-6 springs fresh thyme springs, leaves removed
Kosher Salt and Fresh Ground Pepper, to taste
4 tablespoons unsalted butter
6 large garlic cloves, minced
2 lbs large raw shrimp - tail on, cleaned and deveined


Preheat oven to 400 degrees farenheit

To a 9x13 glass baking dish, add olive oil, lemon zest and thyme. Season with salt and pepper. Bake in the oven for approx  8-10 minutes, checking and swirling the oil around every few minutes to make sure the oil doesn't get too brown. Remove from the oven once the oil is lightly browned and fragrant. Since oven temps vary, it might not take the full 8-10 minutes to reach this stage.

Remove pan from oven and add butter. Swirl the butter around in the hot oil to melt it, then add shrimp, garlic and sliced lemon (don't squeeze). Toss the shrimp in the mixture to coat.

Return to oven and bake for 8-10 minutes more or until shrimp turns pink and starts to curl which is the indication that they're done. Don't overcook.

Remove from oven and serve on a platter garnished with lemon slices, chopped fresh parsley and a sauce of your choice. We used a Chimichirri Sauce which is basically a fresh herb sauce which compliments the garlic, lemon and thyme.

Alternatively, to serve as a meal, place over cooked pasta and garnish with lemon slices and fresh parsley.

Store leftovers refrigerated in an air tight container.

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