I am always looking for new ways to get dinner on the table without too much hassle. During the summer I grill, but with our grill under construction right now I’ve returned to roasting everything–my wintertime favorite technique.
When I grill stuff it gets that smokey flavor on it, and–let’s be real–I grill to to avoid cleaning dishes afterward. So it seems only logical to me that in the winter I should get that easy richness of flavor through roasting. Sure, you could saute your shrimp, and the dish would be pretty close to the same. However, when I’ve got my stove filled with other pots simmering the last thing I need is to stand over a pan filled with shrimp waiting to have them get to the right color. This high temperature technique allows one to minimize the cooking time resulting in a deliciously fast pile of yummy scampi. All you need to do is boil off a pot of angel hair and you can make this a meal!
1 1/2 pounds of easy peel shrimp, 21-26 count preferred
2-3 tablespoons of olive oil
1 small head of garlic, not peeled
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon kosher salt
1 tablespoon parsley, optional
1. Heat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
2. Slice the very top of the garlic head off, so that the raw cloves are exposed, but they are all still surrounded by the papery skin. Place the whole head of garlic in the middle of the parchment paper and drizzle the top of the garlic with 1 tablespoon of olive oil. Bake the garlic in the oven for 15 minutes.
3. Meanwhile, in a small bowl toss the peeled shrimp with the onion and garlic powders and 2 tablespoons of olive oil.
4. After cooking the garlic for 15 minutes, remove the baking sheet and spread the shrimp evenly on the baking sheet so that they are not touching. Return the pan to the oven and cook for 5-6 minutes until the shrimp are pink and opaque.
5. To serve, use tongs to squeeze the roasted garlic out of the skin and smash as many cloves as you can with the back of a spoon. Then use the parchment paper to remove the shrimp, garlic and oil. Sprinkle with parsley and salt, if desired.
Other recipes of mine that compliment this dish: