Serves 4
45 min
Garlic Roasted Killer Crab Shrimp
Recipe GLPR23cf4bbb28cdb6
Shell-on shrimp butterflied and roasted in a fragrant garlic, herb, and white wine butter sauce with rosemary and thyme. Served with crusty bread to soak up the savory pan juices—a simple yet elegant seafood main course.
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Ingredients
1 pound shell-on large shrimp
½ stick unsalted butter
3 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons minced shallots
2 tablespoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon crushed red pepper
½ cup dry white wine
1 tablespoon sea salt, plus more for finishing
Freshly ground black pepper to taste
3 tablespoons fresh parsley, chopped
1 loaf crusty French bread, sliced
Directions
Preheat your oven to 375°F. Rinse the shrimp under cold water and pat dry. Using sharp kitchen shears, carefully devein each shrimp by cutting along the back of the shell, being careful not to cut all the way through. For extra large shrimp, you may butterfly them by cutting deeper while keeping the shell intact. Set the prepared shrimp aside.
Place a large oven-safe skillet over medium-high heat. Add the olive oil and butter, allowing them to heat until the butter melts and the mixture is hot but not smoking, about 2 minutes.
Add the minced shallots, garlic, rosemary, thyme, and crushed red pepper to the hot oil and butter. Sauté for 2–3 minutes, stirring frequently, until the mixture becomes very fragrant and the garlic begins to soften slightly.
Pour in the white wine and stir well, scraping up any flavorful bits from the bottom of the pan. Add the sea salt and a pinch of freshly ground black pepper. Allow the mixture to come to a gentle boil.
Remove the skillet from the heat and carefully add all the prepared shrimp, tossing them gently to coat evenly in the sauce.
Transfer the skillet to the preheated oven and roast for 7–10 minutes, until the shrimp are opaque throughout and cooked to an internal temperature of 145°F. Check the shrimp after 7 minutes, as cooking time varies depending on their size.
Remove from the oven and garnish with chopped fresh parsley and a sprinkle of sea salt. Serve immediately with sliced crusty French bread on the side to soak up the delicious pan juices.
