Weekend Recipe: Garlicky Roasted Shrimp with Parsley and Anise | KCET
Weekend Recipe: Garlicky Roasted Shrimp with Parsley and Anise
More Weekend Recipes
This shrimp dish is quite easy to prepare -- just make sure your guests aren't afraid of eating with their hands. As Cook's Illustrated explains, you'll have to make sure to get jumbo shrimp; smaller versions cook too quickly to develop flavor.
Garlicky Roasted Shrimp with Parsley and Anise
Serves 4 to 6
1/4 cup salt
2 pounds shell-on jumbo shrimp (16 to 20 per pound)
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
6 garlic cloves, minced
1 teaspoon anise seeds
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcook.
1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.
Want recipes and food news emailed directly to you? Sign up for the Food newsletter here!
Astrophysicist Andrea Ghez, user experience designer Evan Sullivan, and choreographer Kyle Abraham talked about everything from what it means to be creative to how we can overcome creative fears.
Places like Taylor Yard give us a window to explore ways to balance the city's critical needs for green space, livable space and climate change strategies.
A Q&A will immediately follow the screening with actor Susan Kelechi Watson and production designer Jade Healy.
After the screening, KCET Cinema Series host Pete Hammond conversed with director Fernando Ferreira Meirelles (City of Gold), and writer Anthony McCarten.
- 1 of 220
- next ›