Anticiplate

The words “Baked” and “Shrimp” do not seem to have an affinity, but I assure you, this is my new favorite method of cooking these crustaceans. 

An overcooked shrimp can taste like a pencil eraser, and I assure you, I have made my fair share of those. But, the great thing about shrimp is that they have a natural internal timer. Once they get pink and remain “C” shaped, they are cooked all the way through. When they are overcooked, they become “O” shaped, and hard as a rock. 

Shrimp is one of the first things I started experimenting with when I was learning to cook. It is generally foolproof if it is seasoned well, and like I said before, not overcooked. The oven assures a perfectly cooked shrimp every time! 

I made these for a risotto, but you could serve them as appetizers or even pop them on the grill in the summer with the same garlic and herb rub! Your choice. 

What is your favorite way to prepare shrimp? 

Serves 4

Prep time: 5 minutes

Cook time: 5 minutes

3/4 lb. peeled and deveined shrimp, tails still on

1/4 c. flat leaf parsley, finely minced

2 tbsp. fresh thyme, minced

2 cloves of garlic, minced

1/2 tsp. fennel seeds

1/4 tsp. red pepper flakes

Kosher salt 

Cracked black pepper

Drizzle of olive oil. 

Preheat oven to 375 degrees. 

Mix together the herbs, garlic, fennel, red pepper, and season to taste with salt and pepper. The mixture should be fairly salty because this is the only time that you season the shrimp. 

Place shrimp in a small bowl and drizzle with olive oil. Then, sprinkle herb mixture over the shrimp. Place on a baking sheet and spread shrimp out in an even layer. 

Cook for 5 minutes in the oven. Serve immediately.