Rosemary Roasted Shrimp
Roasted shrimp is one of my son's favorite dishes. This time, I saw this recipe in a magazine, so I tried it and it felt good. My son and daughter liked it very much, and almost the whole plate went into their stomachs. I thought the smell of rosemary would be strong (I can't stand the strong aroma), but fortunately, the shrimp has a light aroma, and even I like it.
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Steps for Rosemary Roasted Shrimp
1
Cut off the whiskers and feet of the shrimps, cut the back with a sharp knife but not cut off, and pick out the shrimp intestines for later use.
2
Prepare the marinade: Peel and chop the garlic, squeeze an orange, take 1/4 cup, and cut 1 tablespoon of the orange peel. (Only take the outer skin of the orange peel, and try not to white the inside, it will be bitter.)
3
Mix minced garlic, orange juice, orange peel, olive oil and salt well.
4
Add the marinade and pepper to the shrimp and mix well.
5
Wrap in plastic wrap and marinate in the refrigerator for more than 1 hour.
6
Spread half of the rosemary in a baking sheet.
7
Slice another orange and spread over rosemary.
8
Place the marinated shrimp on top of the oranges and the remaining rosemary between the shrimps. (This photo is false.)
9
Preheat the oven to 400F/200C, put the shrimp in and roast for 13-15 minutes until done. (I flipped through it halfway.)
10
When grilled, the room is filled with the aroma of rosemary, but it only tastes faint. The child almost ate a large plate.