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Baked Shrimp with Fresh Herbs
Delicately flavored shrimp should wet cooked quickly so that they remain firm and juicy. One pound (500 g) of large shrimp in the shell, with tails but without heads, will yield just over 1/2 pound (250 g) of meat. Serve with crusty French bread for sopping up the juices.
Number of servings: 4
Ingredients:
2 lb. (1kg) large shrimp (prawns)
3 tablespoons olive oil
1 tablespoon chopped fresh thyme or marjoram
2 tablespoons chopped fresh parsley
2 shallots or garlic cloves
salt and freshly ground pepper
Method:
1. Peel the shrimp, leaving the last segment intact. Using a small, sharp knife, cut a shallow slit along the back of the shrimp and then remove the vein.
2. Butterfuly the shrimp by cutting deeper into the slit along the shrimp back so that the shrimp can be opened to lay flat; do not cut all the way through. Rinse the shrimp and pat dry.
3. Grease a large, shallow baking in the dish with some of the olive oil.
4. Arrange the shrimp in the dish in a single layer, tail upward.
5. In a small bowl, stir together the thyme or marjoram, parsley and shallots or garlic and sprinkle over the shrimp.
6. Season to taste with salt and pepper and drizzle with the remaining olive oil.
7. Cover with plastic wrap and let marinate at cool room temperature for 30 minutes or in the refrigerator for several hours. (Bring to room temperature before baking.)
8. Preheat an oven to 400oF (200oC).
9. Bake until the shrimp have turned pink and the juices are bubbly, about 8 minutes.
10. Transfer to warmed plates and spoon the pan juices over the top. Serve hot.
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