This easy shrimp from chef Alon Shaya packs all of the ingredients into one skillet, which is then set in the oven. If you have access to head-on shrimp, use them here to add deep flavor to the buttery pan juices, making sure to have plenty of bread ready to sop them up. If you can't find head-on shrimp, headless shrimp are also delicious.
Slideshow: Tasty Shrimp Recipes
1 Anaheim or poblano pepper—halved, cored and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/4 red onion, thinly sliced
1/2 cup mixed pitted olives, chopped
Two 1/4-inch-thick slices of lemon, halved
Two 1/4-inch-thick slices of orange, halved
1/2 teaspoon crushed red pepper
1 rosemary sprig
4 tablespoons unsalted butter, melted
1/2 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 pounds large head-on shrimp—heads and tails left on, bodies shelled
Grilled country bread, for serving
How to Make It
Preheat the oven to 450°. In a large bowl, combine all of the ingredients except the shrimp and bread. Add the shrimp and toss to evenly coat. Scrape the shrimp into a large ovenproof skillet and roast for 20 minutes, stirring once, until the shrimp are just cooked through. Serve with grilled bread.
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