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Mediterranean Roasted Shrimp

Ingredients

1

/2 cup extra-virgin olive oil

1

/4 cup butter, melted

1

teaspoon each toasted and crushed fennel seeds and coriander seeds

1

/2 teaspoon each crushed black pepper and red pepper flakes

2

garlic cloves, minced

2

teaspoons chopped fresh thyme

1

teaspoon each grated lemon zest and orange zest

1

bay leaf, preferably fresh

1

teaspoon salt

3

dozen shrimp (16-20 count, about 2 1/4 pounds total), peeled and deveined

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Preparation

  1. Preheat the oven to 425°F (on the convection setting, if possible). Combine the marinade ingredients in a large bowl. Add the shrimp and use a rubber spatula (or your hands) to toss and coat the shrimp thoroughly. Allow the shrimp to marinate at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. To cook the shrimp, divide them evenly between two baking sheets and roast for about 10 minutes, until just cooked through (they will firm up and turn light pink). Remove them from the pan, and strain and reserve any juices left in the pan. If not much juice is left, deglaze the sheets with a little white wine; reserve the juice. Pour thickened juices back over the roasted shrimp and toss to combine.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
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