How to Make Ina’s Garlic and Herb Roasted Shrimp | Barefoot Contessa: Cook Like a Pro | Food Network

Ina’s roasted shrimp makes a quick and easy summer dinner that’ll make your guests go WILD.

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Garlic & Herb Roasted Shrimp
Recipe courtesy of Ina Garten
Total: 40 min
Active: 20 min
Yield: 4 servings
Level: Easy

Ingredients

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Directions

Preheat the oven to 400 degrees.

Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.

Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

“Make it Ahead” by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved

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How to Make Ina’s Garlic and Herb Roasted Shrimp | Barefoot Contessa: Cook Like a Pro | Food Network

Several years ago i discovered that roasting shrimp for shrimp cocktail was so much better than boiling it and i thought well if i can roast it for shrimp cocktail maybe i can do a dinner like that so i came up with garlic and herb rose shrimp so first i need some butter

I’m gonna add two tablespoons of olive oil this is really the sauce and then i’m gonna call it garlic in our brush shrimp it’s gonna have a lot of garlic it’s got two tablespoons of garlic in it i don’t want to cook this too long because i want the garlic to overcook

Two teaspoons of rosemary which is unusual for shrimp but it’s really good a little pinch of hot pepper flakes this is a great weeknight dinner because it didn’t take long to put together one teaspoon of salt half a teaspoon of pepper and i’m just gonna cook that for

Literally a minute just until you can smell the fragrance of the garlic fantastic so that’s the sauce and turn off the heat this dish has lots of lemon in it i’ve got lemon zest lemon juice and sliced lemons so first i’m going to zest a whole lemon right into the sauce

I love the way the heat really brings out the lemon flavor that’s the zest so next is the shrimp and i’ve got really big shrimp they’re 10 to 12 count which means that there are 10 to 12 shrimp in each pound they’re huge and what i’m going to do is i’m going to

Pour this entire sauce over the shrimp this is a great dish because not only am i going to bake it in this pan but in fact i’m going to serve it in the pan too i’m going to get all of the herbs and the garlic and everything right into this pan

And then to add to the lemon flavor what i’m gonna do is i’m gonna take this lemon that i’ve just zested and slice it and put the slices in between the shrimp and it’ll all bake together and i serve it with crusty bread and maybe some kind of a roasted vegetable

So what i did was i arranged the shrimp in a concentric circle with their little tails up and i’ve got shrimp that have the tails still on just cause i think it looks better so this is going to roast 400 degrees for about 12 to 15 minutes that’s pretty fast right

And i just happen to have one that’s coming right out of the oven now how beautiful is that i’m just gonna give it another little squeeze of lemon juice i love when the warm shrimp absorbs the lemon and i would say dinner doesn’t get any faster than that You