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Roasted Shrimp with Lemon, Garlic and Oregano

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4 tablespoons butter
2 tablespoons olive oil
5 cloves of garlic, minced
2 tablespoons fresh oregano, chopped
½ teaspoon salt
¼ teaspoon crushed red pepper
1 whole lemon zested, then juiced
1 lemon, ends cut off and sliced into 5 slices
2 pounds (8-10 count) shrimp, peeled with tails on
1 loaf crusty bread

Preheat oven to 400 degrees In small saucepan, melt butter over low heat. Add olive oil, garlic, oregano, salt and red pepper flakes. Cook for 1 minute and remove from heat. Add the lemon zest and juice. Arrange the shrimp snugly in one layer in 12-inch round ovenproof sauté pan or other baking dish. Drizzle three-fourths of the butter mixture evenly over the shrimp. Reserve the remaining butter mixture for after shrimp are cooked. Tuck lemon slices between the shrimp and roast at 400 for about 12-15 minutes. The shrimp are done when they are firm and pink. Remove from oven and drizzle the remaining butter mixture over the cooked shrimp. Serve with the loaf of crusty bread to sop up juices. Serves 6.

How to Buy Shrimp
I like wild caught frozen shrimp. Frozen shrimp are frozen immediately when the fishermen bring the shrimp onto their boats. This process keeps the shrimp at their flavor peak. Buy shrimp by the count, not the size. The count is the number of shrimp per pound. To quickly thaw frozen shrimp, place in a colander under cold running water. ■

Written by: Lauren Lane

Lauren Lane’s corporate girl who jumped ship at 50 to become the person she was truly meant to be. Cooking, entertaining and teaching you how. And along the way, encouraging to do what you truly love. It’s never too late.
Follow me for more!  / @lauren_lane_culinarian Lane Culinarian