Plump shrimp, spiked with rosemary and baked with savory companions that may already be in your pantry, make a good, light lunch or first course for dinner. It can also be put together quickly, particularly if the shrimp are already cleaned.
1/4 cup freshly squeezed lemon juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon drained capers, lightly chopped
3 tablespoons canned crushed tomatoes
or drained and chopped whole tomatoes
1/4 teaspoon crushed hot red pepper flakes,
or more to taste
Salt and freshly ground black pepper
1-1/2 pounds large shrimp, peeled and deveined
6 small sprigs of fresh rosemary
4 lemon wedges
Preheat the oven to 400 degrees F. With the rack in the center. Place the lemon juice in a medium bowl, gradually whisk in the olive oil, and stir in the capers, tomatoes, and hot pepper flakes. Season, generously with salt and black pepper.
Dry the shrimp on paper towels and add them to the bowl. Toss with the vinaigrette. Pour the contents into a shallow baking dish or other ovenproof pan so the shrimp lie in a single close layer; be sure to scrape out all the vinaigrette with a rubber spatula and add to the pan. Tuck in the rosemary sprigs so they are covered by either the vinaigrette or the shrimp. Roast the shrimp, turning them once, until just cooked through, about 10 minutes. (Cut one in half at its thickest part to check if you like.)
Spoon the shrimp with its sauce into warm shallow soup plates, grind pepper over the top of each, and garnish with a rosemary sprig. Serve hot, warm, or cool with wedges of lemon.
Prepare the vinaigrette and clean the shrimp up to a day ahead.
Prepare the finished shrimp up to 2 days ahead. Take them out of the refrigerator an hour ahead and serve them with wedges of lemon alongside.
Come for Dinner
Memorable Meals to Share with Friends
by Leslie Revsin
John Wiley & Sons
Hardcover, 320 pages
Recipe reprinted by permission.
This page created October 2003
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