My mom gave me some beautiful shrimp and I went surfing for inspiration. Of all the stuff I saw on Tastespotting, Foodgawker, and Photograzing, I chose this one, which makes it this week’s Weekend Shout-out. Hooray for Carolyn Jung at Food Gal for her wonderful post on roasting shrimp at high heat. This makes perfect sense because generally you want to heat seafood for as short of a time as possible and high heat does that. (There are a few exceptions like braised octopus.) I also love her post because she talks about heating oil and herbs as the oven comes to temperature, letting the oil infuse with the aroma of the herbs. Just be aware that some ovens take longer to heat, up to 30 minutes or longer, and do not open the oven door while it is heating. This can mess up the calibration of the oven temperature as well.
Carolyn’s post is really about the method, which makes it super versatile. You can switch up the herbs and the acid used, so I decided on Greek Oregano (from my herb garden) and tomato vinegar. Check out her recipe for Thyme Roasted Shrimp!
Roasted Shrimp with Tomato Vinegar
~3 entrees or 6 appetizers
- 3 tablespoons olive oil
- 4 (2″) sprigs Greek oregano
- 2 cloves garlic, halved
- 1 1/4 lb large shrimp (about 18 per pound), peeled with tail-on and de-veined
- 1 tablespoon tomato vinegar
- sea salt and freshly ground black pepper to taste
Instructions –
1. Pour oil into 8×8 pan. Spread oregano and garlic evenly across. Place it in the oven and heat to 450 degrees F (takes 20-30 minutes depending on your oven).
2. Place shrimp on hot oil and herbs. Return to oven and roast until pink, tossing two or three times. Large shrimp will take about 9 minutes.
3. Remove from heat and toss with vinegar, salt, and pepper. Serve immediately.
Bonus – the oil and vinegar is great for dipping bread and we used it to drizzle over salad too!
Wow! Your version came out magnificently. Love the photo of the big, plump shrimp, too. And I bet the tomato vinegar was superb on this, as shrimp and tomatoes are a match made in culinary heaven. 😉
wow! these look absolutely scrumptious! Carolyn has some of the best recipes indeed!
Ooooh How I’d like to eat this…in fact I WILL!
Thanks Jessica :0)
No recipe for tomato vinegar, I assume you buy it.
Hey Tim, I did buy the tomato vinegar.