Adaptation of Roasted Lemon Garlic Herb Shrimp

So this is one of my Pinterest recipes, originally on Cinnamon Spice & Everything Nice This sounds super fancy and shenanigans like that, but I assure you the name sounds like that just so other people will be impressed with you when you told them what you made for dinner last night. Your mom may also become slightly less disappointed in you. No promises on that one though. The basic idea here is very simple. Put some stuff in a pan for some time.

The finished procuct.

So why is this cheap?

The shrimp is somewhat more expensive than other meat/protein sources, but the rest of the ingredients are very inexpensive or are just a small portion of what you have on hand. Plus waiting to make this until you can grab some shrimp when it is on sale is a fan-freaking-tastic idea.
A super basic breakdown:

  • Lemon: They cost about 70 cents. You can also just use lemon juice if you are so inclined.
  • Garlic: A whole bulb is about 50 cents, and you can save some of it for later cooking.
  • Herbs: Freeze-dried or dried are about $2-$3  per bottle, but these keep for a long time and you don’t use a lot in a given recipe. Or, having your own plant means it is free.
  • Noodles/Rice: Seriously, if you pay a lot for noodles or rice you are doing it wrong.
  • Olive oil: Not the cheapest of oils, but you will actually only use about $1.50 worth in this recipe.
  • Butter: 2 tablespoons are like 25 cents or something like that. Margarine also works fine in this recipe.

Feel better about being fancy? Good. Let’s move on to some modifications you can make to this.

This recipe originally called for thyme as the herb, but I happen to have a lovely basil plant. His name is Barry. So, I went with some fresh basil. You could easily substitute any herb you would like (oregano, parsley, marjoram, or sage are some that could work) or even mix them up. If all you have is dried just use about half of what the recipe calls for since the flavor is stronger. Just know what kind of flavor you want before going willy-nilly.

You also have a great option for what you will serve with the shrimp. I made this with a mix of quinoa* and rice. The Trust Sidekick is not a fan of quinoa. I would actually recommend doing just rice, or maybe some orzo pasta or angel hair. Once again, use what you’ve got! Spaghetti noodles or rotini work just as fine as anything else. The oil and herbs it’s roasted in are delicious, and no sense in wasting them so make sure you use this as a sauce for whatever you serve with the shrimp. We didn’t use enough and The Trusty Sidekick and I both agreed that using more would have added a lot of flavor.

Anyway, here is the recipe I used:

Yield: about 3 servings

Total cooking time: 40 minutes

Tools you need:

  • 9×12 baking pan
  • Knife and cutting board
  • Cheese grater (optional)
  • Collander/strainer (if using frozen shrimp)

Ingredients:

  • 1 lemon (or 2 1/2 T. lemon juice)
  • 1/3 cup olive oil (doesn’t need to be exact)
  • 1 T. fresh/freeze-dried herbs (about) or 1/2 T. dried
  • 2 T. butter/margarine
  • 1 lb. shrimp (no tails, deveined)
  • 5 cloves garlic, minced
  • rice/pasta

Instructions:

  1. Preheat oven to 400 degrees F. Zest lemon with cheese grater and set aside. Cut lemon into thin slices and mince garlic.

    I also did some lemon wedges to squeeze onto the omnoms.
  2. Pour olive oil into 9×12 pan until it coats the entire bottom. Add in lemon zest and herbs. Bake for 10-12 minutes until it is browned. Make sure you check every few minutes so it doesn’t burn.
  3. Cook rice/pasta according to package directions.
  4. If shrimp is frozen, place in collander and run under warm water for a few minutes until it is unfrozen.
  5. Take pan out of oven and add the butter, shrimp, garlic, and lemon slices (or lemon juice). Toss everything to coat it evenly.

    In the oven.
  6. Bake for 10-12 minutes until shrimp are pink. Check on it every few minutes.
  7. Serve shrimp over rice/pasta and liberally pour on the sauce.
  8. Have a happy tummy.

Hope you all enjoy. Comments are always welcome!

*Quinoa is a somewhat rice-like grain that has a bit more protein and amino acids in it. It is more expensive than rice, but my dear mother gave me some so I used it.

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3 thoughts on “Adaptation of Roasted Lemon Garlic Herb Shrimp

  1. Catherine,

    Very good work! not only was this entertaining to read, but it sounds delicious and I might actually try to make this soon. You inspired me, which is always a good thing when it comes to blogging. I also love how you used your own pictures (I’m assuming they are your own, at least).

    My only notes are to watch out when you’re using links to other websites that the punctuation and spacing stay correct in the surrounding words. We’ll go over this, so no big worries there. Also, I truly enjoyed the beginning thoughts/discussion on the meal and your cooking and suggestions. I’d add more of that in the future and not rely on ingredients and prep steps for your word count.

    All in all, this was a delight to read and really got me in the mood for some shrimp tonight. Also, the blog design looks great!

    Cheers!

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