Roasted Garlic Shrimp Recipe
This Roasted Garlic Shrimp Recipe is adapted from a cookbook written by the owner of the famous A Stinking Rose: A Garlic Restaurant in Beverly Hills, California. The recipe features lots of garlic and butter, and a white wine sauce that is wonderful to mop up with crusty french bread.
To make Roasted Garlic Shrimp recipe, sauté butter, shallots and garlic, thyme, rosemary, crushed red pepper flakes until fragrant. Add in the white wine and toss with shrimp. Roast shrimp in 400F oven for 6-8 minutes.
I’ve used giant freshwater prawns in this recipe, but you can use jumbo shrimp, instead.
This recipe is from Crab: Buying, Cooking, Cracking cookbook co-authored by my friend, Jennifer Jeffrey. The other author, you ask? None other than the famous Andrea Froncillo, exec chef of The Stinking Rose, a garlic restaurant in San Francisco and Beverly Hills.
The original recipe for this Roasted Garlic Shrimp featured crab, instead of shrimp. What we love most about this dish is the garlicky, white wine and buttery sauce that you dip slices of crusty french bread in.
Another great garlic shrimp recipe
Recipe adapted from Crab: Buying, Cooking, Cracking by Andrea Froncillo and Jennifer Jeffrey.
- 1 pound shrimp jumbo, shell-on
- ½ cup white wine
- 4 tablespoons butter 1/2 stick
- 3 tablespoons olive oil
- 1 shallot minced
- 4 garlic cloves minced
- 2 tablespoons rosemary preferably fresh
- 1 teaspoon thyme preferably fresh
- 1 teaspoon crushed red pepper
- 2 teaspoons sea salt
- 3 tablespoons chopped fresh parsley
- 1 loaf crusty french bread
- Preheat oven to 400F.
- Wash and carefully cut through shell to devein the shrimp while leaving the shell on. The easiest way to do this is with sharp, pointy kitchen shears. Just cut through the shell, following the back of shrimp. Devein.
- Heat a medium frying pan, over medium-high heat with the butter and olive oil. When hot but not smoking, add the shallots, garlic, rosemary, thyme, red pepper and salt. Saute for 1 minute or so, until fragrant.
- Add wine and bring to simmer. Turn heat off and toss in the shrimp to coat. Immediately spread out the shrimp in single layer on baking sheet. Roast in oven for 6-8 minutes, or until shrimp is cooked through. Timing will depend on the size of shrimp, check after 8 minutes. Toss with chopped parsley. Serve with bread to soak up the juices.