Bruce and Mark are beyond busy. They write cookbooks… lots of cookbooks. They develop content for magazines and national websites. They blog. And they get nominated for James Beard awards. In the name of full disclosure, I follow Mark on Twitter (and you can too) and I had no idea that this recipe I pulled out of Fine Cooking was his and Bruce’s until I started cooking. It was then that I noticed the credit at the very bottom of the page. Ain’t it funny how our worlds sometimes collide?
So then I started conversing with Mark about having made this dish and asking permission to reprint. Our 140 character or less conversation went something like this:
@bonappetithon: I made the roast shrimp that was in FC this month. Would love your permission to post w/out adapting since there’s not a whole lot to adapt
@markscarbrough:Absolutely. Believe it or not, the recipe is actually an adaptation from our COOKING KNOW-HOW. It’s so easy–perfect summery deck food, no?
@bonappetithon: Greatly appreciated. Was super freaking easy. Perfect for a tasty weeknight dinner.
@markscarbrough: In COOKING KNOW-HOW, we vary the herbs et al endlessly. For example, with Sichuan peppercorns and garlic, then rice vinegar at the end.
So there, from @markscarbrough himself is some additional ways to change up Roasted Shrimp with Herbs. My apologies to the boys for not capturing a glamor shot to rival what I saw on page 20 of Fine Cooking April/May 2011. I was hungry and there was roasted shrimp with herbs to be eaten.
Bruce and Mark’s Roasted Shrimp with Herbs
Reprinted with permission
- 6 tablespoons extra virgin olive oil
- 6 fresh thyme sprigs
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3 large fresh rosemary sprigs, halved
- 1 1/2 pound extra large shrimp, peeled and deveined
- 1 1/2 tablespoons white wine vinegar
Heat the oven to 400 degrees. Pour the oil into a 9×13 baking dish. Add the thyme, rosemary, and pepper and bake until the oil is fragrant, about 12 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
Add the vinegar and salt to the shrimp, toss to combine, and let sit at room temperature for about 5 minutes for the oil to cool slightly before serving.