September 24, 2006

Roasted Shrimp with Thyme

I know a bank where the wild thyme blows,
Where oxlips and the nodding violet grows,
Quite over-canopied with luscious woodbine,
With sweet musk-roses and with eglantine.

------- A Midsummer Night's Dream. Act ii. Sc. 1.

Roasted Shrimp with Thyme

from The Herbfarm Cookbook by Jerry Traunfeld

3/4 pound shrimp
1 1/2 TBSP extra-virgin olive oil
1/2 TBSP coarsely chopped fresh marjoram
dash of finely chopped lemon zest
1 tsp freshly squeezed lemon juice
1 cloves garlic, finely chopped
1/8 tsp salt
freshly ground black pepper to taste

Preheat the oven to 425 F. Put the shrimp in a mixing bowl, add the remaining ingredients, and toss to coat them evenly. Lay the shrimp split side up in a single layer on a baking sheet. (At this point, the shrimp can be covered and refrigerated for up to 4 hours.) Roast until the flesh is no longer translucent, 3 to 5 minutes.

Notes: The original recipe featured marjoram, but one of the variations listed was thyme, which I had on hand and therefore used. Also, the cookbook calls for fresh shrimp in the shell but I used precooked for the convenience factor. I served it over linguine tosed with a little olive oil and butter and it was excellent. The best part was how simple it was to make.

Posted by Jennifer at September 24, 2006 7:36 PM | TrackBack

This was indeed really good, with the thyme flavor up front but not overwhelming. The fact that it was so simple was a nice bonus.

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