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Big Pan Roast Shrimp with Garlic<\/h3>\n
Makes 6 to 8 servings<\/p>\n
- \n
- About \u00bd cup EVOO<\/li>\n
- 2 large shallots, chopped<\/li>\n
- 1 large bulb garlic (7 or 8 cloves), sliced or chopped<\/li>\n
- 2 tablespoons chopped fresh thyme<\/li>\n
- 2 lemons, zested and cut in half<\/li>\n
- 2 teaspoons crushed red pepper flakes, or 1 tablespoon Calabrian chili paste<\/li>\n
- 2 to 2\u00bd pounds jumbo shrimp (the biggest you can find), peeled and deveined, tails on<\/li>\n
- 1 cup dry vermouth<\/li>\n
- J5 tablespoons butter, cut into small pieces<\/li>\n
- \u00bd cup fresh flat-leaf parsley, finely chopped<\/li>\n
- Crusty bread, to pass<\/li>\n<\/ul>\n
HEAT A LARGE CAST-IRON SKILLET or a roasting pan over medium heat. Preheat the oven to 500\u02daF. Position the oven rack at the center of the oven.<\/p>\n
ADD THE EVOO TO THE PAN, 6 to 7 turns. Stir in the shallots and garlic, thyme, 2 tablespoons lemon zest, and the red pepper flakes. Add the shrimp to the pan and toss to coat evenly. Add the 4 lemon halves to the pan, cut-side down, and roast the shrimp in the oven for 3 to 5 minutes, until not quite opaque.<\/p>\n
Remove from oven and remove the lemons to cool. Add the vermouth and the pieces of butter to the pan, toss with tongs, and return to oven for 3 to 5 minutes more; the shrimp should be opaque now, the tails should be red and crispy, and the whole pan should be bubbling and crackling.<\/p>\n
(Note: Italians like our seafood almost overcooked. If you don\u2019t, adjust cook times accordingly.) Remove the pan from oven, top with parsley, and douse with the juice of the lemons. Toss again with tongs and place on a trivet on the table to serve.\n<\/div>\n