Savory Shrimp Dinner over Rice
Instructions:
From northern Italy to the Italian American tables of
America, this recipe has been passed down through generations.
Serve with a salad to complete the meal.
1 cup dry rice
2 lemons
11⁄2 pounds extra large shrimp,
peeled, cleaned, and
deveined
4 tablespoons olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon dried rosemary
(for garnish)
Time :20 to 25 minutes
Makes :4 servings
- Cook rice according to package instructions.
- Preheat the broiler.
- Roll the lemons on a flat surface to loosen the membranes. On a cutting board, cut the lemons in half.
- Squeeze each lemon half over a measuring cup to collect the juice. Remove pits. Measure 1⁄3 cup of the lemon juice and set aside.
- Place the shrimp in a medium mixing bowl. Toss the lemon juice, olive oil, 2 teaspoons of rosemary, salt, and pepper with the shrimp. Mix with a wooden spoon until well coated.
- Place the shrimp in an oven-proof shallow baking dish. Using oven mitts, place the shrimp under the broiler for 5 minutes. Keep an eye on the shrimp as they cook.
- Using oven mitts, take the shrimp out of the oven, and turn them over with a fork. Place under the broiler again, and broil 2 to 4 minutes more.
- Sprinkle 1 teaspoon of rosemary on top of the shrimp. Serve shrimp over rice.