Roasted Peppered Shrimp
- Servings: 4 as a main course and 8 as an appetizer or in a salad.
Shrimp is a perfect ingredient for quick weeknight dinners. They cook in a flash and can be served either on their own or as part of a dish with other ingredients or passed with cocktail sauce as an hors d'oeuvre.
While shrimp is often boiled or pan cooked, they can easily and just as quickly be roasted, which gives the shrimp a wonderful flavor and an appealing, dry surface. It helps to put the shrimp on a rack instead of directly in a roasting pan because it lifts them out of any liquid that may extrude, plus the shrimp cook without having to turn them over. In this recipe the shrimp are seasoned primarily with freshly ground black pepper and a little garlic.
- 2 pounds large or jumbo wild shrimp
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, grated with a Microplane rasper
- Preheat oven to 400° F.
- Place a rack in a rimmed sheet pan or shallow roasting pan.
- Peel and clean the shrimp and place in a large bowl. Toss with the olive oil, salt, pepper, and grated garlic so to coat all the shrimp evenly with the seasonings.
- Arrange the shrimp in a single layer on the rack.
- Cook 8 to 10 minutes, without turning, until the shrimp is opaque and completely cooked. Do not overcook or the shrimp will become rubbery.
- Either serve immediately or at room temperature.