Simple Sizzlin' Shrimp
- 1 pound raw shrimp
- 5 cloves of garlic, minced
- oil
- fresh basil or parsley
- salt
1) Preheat oven to 450 F.
2) Make sure shrimp are defrosted. Some people like to keep the shell on, but I find it easier to take them off before I cook them.
3) Drizzle oil over shrimp (just enough to coat). Add garlic and a smidge of salt (really you don't even need salt, but I like to put just a tiny bit). Toss and spread the shrimp out so you have an even layer.
4) Put it in the oven for 4 minutes.
5) Flip shrimp over. Cook for another 2-3 minutes. Make sure you don't cook them too long. They should be a light pink. If they start curling up tight, you've cooked them too long. Remember that the shrimp will continue to cook from the heat of the glass dish even after you take it out of the oven.
6) Remove from oven. Toss in fresh basil or parsley.
These are delicious and easy (a combination I love).
**if you can tolerate it, I like adding hot chili pepper pieces/flakes at the start of the cooking process for a kick.
**if you eat a gluten free pasta, I like to make a bit of rice pasta and toss it right in the baking dish with the shrimp to suck up the yummy shrimp-oil goodness.
**if you like large scallops, I add them at the start with the shrimp, flip them when I flip the shrimp, take the shrimp out at the 6 or 7 minute mark, and continue to cook the scallops for another 6 minutes or so.