pan-roasted shrimp

This is such a great combination of flavors.  Next time I will head to our Asian or Mexican markets to get the fresh head-on shrimp.

Shrimp Pan-Roast with Citrus

Serves 4.  This is from the January 2014 issue of Food and Wine magazine and is full of umami taste notes.  I’d love to use the head-on shrimp when I can get them but the headless ones you normally find are great too.

            1 Anaheim or poblano chile -                ½ tsp. crushed red pepper

              halved, cored and thinly sliced             1 rosemary sprig

              crosswise                                           4 Tbs. butter, melted

            2 garlic cloves, thinly sliced                   ½ c. olive oil

            ¼ red onion, thinly sliced                       1½ tsp. kosher salt

            ½ c. mixed pitted olives, chopped         1½ lbs. large head-on shrimp-

            two ¼”-thick slices of lemon,                  heads and tails left on,

              halved                                                  bodies shelled and deveined

            two ¼”-thick slices of orange                grilled country bread, for serving

              halved

Heat oven to 450 degrees.  In a large bowl, combine all ingredients except shrimp and bread.  Add shrimp and toss to evenly coat.  Scrape shrimp mixture into a large ovenproof skillet and roast for 10-20 minutes, stirring once, until shrimp are just cooked through.  Serve with grilled bread.