One of my favorite ways to enjoy shrimp is just like this– bathed in a golden, aromatic elixir of olive oil and butter and infused with rosemary, garlic and umami-rich anchovies. As this poaches gently in the oven, the woodsy smell of the rosemary marries with the pungency of the garlic and the brightness of the lemon, creating an intoxicating experience.
You can eat this straight away after it’s done cooking– a mere 20 minutes or so, but if you have the restraint to stash this in the fridge overnight, the flavors of the rosemary and garlic will intensify and the shrimp will beÂ thatÂ much more delicious. I promise you, you’ll be licking the remains of the olive oil with your finger long after the shrimp have been devoured. Olive oil is good for you, right…?
This can be eaten as is, alone, but with a glass of white wine. Also, and I’d argue, even better: spooned over a luscious pool of creamy polenta.
// other shrimp things: