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Thursday, June 23, 2011

Roasted Shrimp with Rosemary and Thyme

I have mentioned my thing for rosemary.
I love it.
Bottom line.
                     A few nights ago,I had no idea what we were going to have for dinner. Not a clue. Until lunch that day,when I caught up on a favorite magazine of mine,Fine cooking. I love this magazine almost as much as I love rosemary.Great photos,detailed how-to's and great introductions to certain cooking methods,ingredients,seasonal recipes,wine pairings....etc.
     I found within those pages a simple,fresh dinner idea that I just fell for and even better if I paired it with pasta,we would have leftovers for lunches the rest of the week.
    I was gonna ditch the deli meat for a few days,what a prospect!
Let me tell you how wonderful this roasted shrimp dish was :
Gather you ingredients: a fairly good size baking dish,extra-virgin olive oil,salt,pepper,white wine vinegar,rosemary,thyme,pasta and ooooo weeee feta. Most folks just call it feta.
Oh and some shrimp.Might be helpful and all.
You preheat your oven and then pour your oil in the baking dish and add your herbs and black pepper. I threw in a little red pepper flakes.I like my food spicy.My godson Bishop,when he was a wee one called it "picy."        Yes spicy minus the S.  Picy.
See now here's the dealio: By heating up the oil and herbs you get all them seasoning baking together,jiving( if you will) and then comes the shrimp.Bake those jewels for a bit and then it's magic time.(While the shrimp bakes,cook your pasta according to the package directions.)
Yes I know this is the same photo as above and thsi photo is very large,but look closely. Go on look.
See the bubbles there in the top right corner or so...
That would be the white wine vinegar,extra-virgin olive oil and salt making some magic happen.The combination of the vinegar,salt and olive oil produces a flavor like no other. Weeeelll wait no wait it's like buttah! No really the reaction of the vinegar and salt hitting with the hot oil coats the shrimp and herbs in a melted butter-like mixture.I'm tellin' you it's hard to tell the difference.
Unless you prepared the dish yourself. Well then you would know,but your guests won't.
(a wee bit dark photo,but you get the idea.)
Shrimp meet feta. Feta meet shrimp. Oh and look pasta came along too! I threw in the feta and pasta just for fun and also to have a tasty lunch the next day.It was a fine combo and made for a fine dinner and a a fine lunch.Hooray for catching up on magazines!
adapted from Fine Cooking magazine,April/May 2011 issue
serves 4
6 TBL extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs,halved
freshly ground black pepper
1/4 tsp red pepper flakes *optional
1 1/2 lb extra-large shrimp (26-30 per lb)
   peeled and deveined
1 1/2 TBL white wine vinegar
1 12-ounce pasta,spaghetti or angel would work fine.
1 package of feta,either block feta crumbled or feta crumbles
1. Position a rack in the center of the oven and heat the oven to 400 degrees. Pour the oil into a 9x13 baking dish. Add the thyme,rosemary and 1 tsp pepper and bake until the oil mixture is fragrant,about 12 minutes.
2. Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm,8- 10 minutes.At this point cook pasta according to package directions. Drain and set aside.
3. Add the vinegar and 1/2 tsp salt,toss well, and let rest at room temperature until the oil cools slightly,about 5 minutes. Discard the herbs (if you choose) and serve over pasta. Toss shrimp and pasta with feta crumbles. Enjoy!

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