Ask anyone in the family what their favorite vegetable in the garden is and they will all confidently state "THE GREENS!" At every meal during the summer a large family platter will take center stage at the table filled with fresh cut greens, garden tomatoes, and cucumbers. They enjoy salad like traditional Italians - at the end of the meal ("Helps push it all through!") You can see everyone take handfuls to their plates and enjoy them plain or with another family favorite, Fannies Lite. It is always a sad day when the garden greens end in September. They have so much more flavor than the store could ever provide ... the arugula is also so spicy! We seriously cannot get enough and they went perfectly with our garlic shrimp for an easy and satisfying summer night.
You have to defrost them first so we tossed them into a bowl with water upon arriving to Vermont, preheated the oven to 450 and hit the shower. They were ready for cooking in 15 minutes! Matt got to patting them dry and I started to chop three large cloves of garlic. We tend to include more garlic than most because we love the flavor - between the red wine and the garlic, Matt and I are going to live forever.
The wonderful thing about this method is that it is so versatile. In the cooler months we will make roasted shrimp and artichoke pappardelle with asparagus (look for it in the fall!) We use it to top our creamy grits for a rich shrimp & grits recipe. It also goes great on top of a seared sirloin for surf & turf ... I'm beginning to sound a little like Bubba here! Tonight we kept it lighter and served them along side fresh greens.
One of the many reasons I love this dish is that you toss all the ingredients onto a roasting pan and let them work their magic in the oven. No pots or pans to clean up after. I also enjoy the way the tomatoes burst slightly as they roast along side the shrimp and garlic ... mmm it always smells like an Italian kitchen in here! They do not take long and prep work is minimal - the perfect go-to on a busy weekend. This dish is a little messy since you do have to peel the shells off after they cook. However, I enjoy eating with my hands and shells truly bring additional depth of flavor to the dish. These shrimp are juicy, spicy, and feed the soul.
Do yourself a favor and practice this quick & easy shrimp recipe that will surely become a staple for you too :)
Garlic Roasted Shrimp
1lb bag of U15 shrimp
10 grape tomatoes
3 cloves chopped garlic
2 tbsp olive oil
2 tbsp melted butter
Juice of 1 lemon
Salt, Pepper, Crushed Red
Parsley to garnish
Preheat the over to 450 degrees. After thawing the shrimp pat them dry and toss with olive oil, butter, and lemon. Add the chopped garlic and whole grape tomatoes. Season with salt, pepper, and as much crushed red pepper as you like.
Pour all the ingredients onto a baking sheet and spread out evenly. Roast in the oven until done - about five minutes. Remove from the oven, garnish with parsley, and serve.