Wine and Citrus Roasted Shrimp with Mixed Tomato Salad

I’ve given up caffeine – again.  For those of you who have been through this process you know how awful the headaches can be.  That’s where I am today.  Still, I bought some shrimp last night so I had to cook them.  I just needed a no fuss, no muss dinner.  I chopped up a bunch of tomatoes this morning B.H. (Before Headache) so my side dish was pretty well settled.  I remember seeing a Barefoot Contessa episode where Ina roasted her shrimp instead of searing, grilling or boiling them.  Sounded like a winner to me.

The nice thing about roasting shrimp is that there’s no turning like you have with searing or grilling and you can add flavor unlike in boiling.  Another plus for shrimp in general is that marinating them takes about 15 minutes and roasting them takes even less time.  Perfect for a dinner on a night when you’re short on time and/or energy.

Tonight’s marinade was olive oil, lime zest, white wine, minced garlic, salt and pepper.  That’s it.  Roasted on a sheet pan for 10 minutes.  Done.  The shrimp are warm and citrusy and a little salty.  The roasting makes them very tender all the way through.  The marinade mostly dries on the shrimp which concentrates the flavor, but it’s so light that it doesn’t mask the flavor of the shrimp.  It also means that the shrimp are very neat to eat since they aren’t overly saucy.

The tomato salad was a mix of tomatoes from my garden:  Cherokee Purple, Jetsettter, Pineapple and Yellow Pear.  Add some diced fresh mozzarella, a little of the olive oil I brought home from Italy and some white balsamic vinegar and you’re done.  Sometimes I use white balasamic instead of regular for a lighter flavor.  Many of these tomatoes are pretty mild so I didn’t want the vinegar to overpower them.  Also, a reminder, you can chop your tomatoes earlier in the day and just keep them on the counter in a covered dish.  Don’t put them in the refrigerator.  It ruins the texture.  Wait until the last few minutes to add the cheese and vinegar.

It was a very yummy, very light dinner.  You could add some leafy greens to fill in if need be.  Or you could easily serve either or both of these items at a cocktail hour and serve something else entirely for dinner.  It’s a winner either way.

Good? Very good.
Easy? Very easy.
Good for company? Absolutely.
Soecial shopping? Use fresh shrimp, not frozen.

Wine and Citrus Roasted Shrimp


20-25 fresh shrimp, peeled and deveined
zest of 1 lime
3 T olive oil
3 T white wine
1 garlic clove, minced
1 t salt
1 t fresh cracked pepper


Add ingredients to a medium sized bowl or zip top bag. Mix well. Add shrimp. Stir or shake to cost. Marinate 15-20 minutes.
Preheat oven to 400 degrees. Spread shrimp in a single layer on a baking sheet. Roast 8-10 minutes until shrimp are just pink through. Serve warm for best flavor.


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