One of the simplest, yet most satisfying ingredients has to be shrimp. It’s one of those galley-friendly, last-minute things you can make anytime, and it’s always a treat, fresh or frozen.
Foolproof and easy, this hands-off method is hardly a recipe at all, yet it’s one of my favorite ways to produce perfect, evenly cooked shrimp. It’s just a lovely pan of shrimp, cooked in the oven until the rosemary-and-thyme-infused oil permeates the shrimp. As each shrimp transforms into a tender, fragrant, succulent morsel, it drinks up the flavor and emerges hot, juicy and exploding with wonderfulness.
The shrimp will be pink and opaque. Serve them with potatoes, pasta, rice or a simple salad. Or, if you want to get sassy, pile them onto a hoagie roll with some spicy mayo, lettuce and tomato and call it a shrimp po’boy.
You can use whatever size shrimp you can get your hands on. If they’re frozen, then let them thaw in the fridge the night before cooking. Otherwise, the next best defrosting method is to place the shrimp in a colander and run cold water over them for a few minutes.
This recipe makes a marvelous dinner in less than 30 minutes. You may never serve shrimp any other way again.
½ cup extra virgin olive oil
3 large, fresh rosemary sprigs, halved
4 fresh thyme sprigs
Freshly ground black pepper
1½ pounds medium shrimp, peeled,
leaving tails intact
½ teaspoon sea salt
Serves 4 (starter), 2 (main course)
Preheat the oven to 400 degrees.
Pour the oil into a 9-by-13-inch rimmed baking dish.
Add the rosemary, thyme and 1 teaspoon pepper, and bake until the mixture is fragrant, about 10 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, about 10 minutes.
Add a sprinkling of salt, toss well and serve.
For five months a year, LaDonna Gundersen lives aboard a 32-foot fishing boat in Southeast Alaska with her husband Ole, a commercial fisherman, and their boat cat Keta. An accomplished fisherwoman herself, LaDonna has authored six Alaskan-themed cookbooks, having had plenty of experience preparing meals in the boat’s four-by-five-foot galley. Visit her website, ladonnarose.com, for recipes inspired by life at sea.
Find this recipe and many others in Gundersen’s My Tiny Alaskan Oven cookbook. Available at Amazon, Barnes & Noble, Fine Edge and other stores worldwide.