Roasted Shrimp with Rosemary and Thyme

Roasted Shrimp with Rosemary and Thyme
Photo by Scott Phillips


  • 3 large fresh rosemary sprigs, halved
  • 1-½ Tbs. white wine vinegar
  • 1-½ lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
  • Kosher salt
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 6 fresh thyme sprigs

Position a rack in the center of the oven and heat the oven to 400°F. Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes. Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp ...

View full recipe at Fine Cooking


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