One of the simplest, yet most satisfying ingredients has to be shrimp. It’s one of those galley-friendly, last-minute things you can make anytime, and it’s always a treat, fresh or frozen.
Foolproof and easy, this hands-off method is hardly a recipe at all, yet it’s one of my favorite ways to produce perfect, evenly cooked shrimp. It’s just a lovely pan of shrimp, cooked in the oven until the rose-mary-and-thyme-infused oil permeates the shrimp. As each shrimp transforms into a tender, fragrant, succulent morsel, it drinks up the flavor and emerges hot, juicy and exploding with wonderfulness.
The shrimp will be pink and opaque. Serve them with potatoes, pasta, rice or a simple salad. Or, if you want to get sassy, pile them onto a hoagie roll with some spicy…