After declaring 2011, “The Summer of My Herbs” I could think of no better book to turn to than,The Herbfarm Cookbook by Jerry Traunfeld. The subtitle, “200 Herb-Inspired Recipes, Plus a Complete Guide to Growing, Handling, and Cooking with Fresh Herbs” says it all. This is going to make my “Summer of My Herbs” so easy! Now, if only I could find a book on how to get someone else to come clean out my garage, I will be all set.
Have you discovered roasting shrimp? It’s amazing. Especially if you roast them in their shells; they stay so moist and tender, plus it removes a prep step for the cook. I am all about removing prep steps, I say the eaters need to put in a little effort every now and then!
The original recipe called for marjoram, but it gave the variations of using English or lemon thyme, or rosemary. Since my lemon thyme was looking particularly attractive that day, it was the winner! And speaking of winners, this recipe is one. So simple, perfect for a weeknight, or a weekend when you’ve been out having fun all day. Serve this with some roasted veggies and your entire dinner can be made with one bowl and 2 baking sheets. Nice.
Roasted Shrimp with Lemon Thyme
- 1 1/2 pounds large shrimp in the shell, cleaned (I used the easy peel kind)
- 3 tablespoons extra virgin olive oil
- 2 teaspoons coarsely chopped lemon thyme
- 1/2 teaspoon finely chopped lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- Freshly ground black pepper
Preheat oven to 425.
Place shrimp in a large bowl, add the rest of the ingredients and toss to combine. Spread in a single layer on a baking sheet. Roast for 3-5 minutes or until shells turn pink and shrimp is no longer translucent. Serve warm or cold in their shells.
Serves 3-4 as a main dish or 8 tapas servings.