Prep 10 mins
Cook 20 mins
Most of the ingredients in this should be found in your pantry; the shrimp may be the only thing you have to buy. The cooking method is derived from Mark Bittman, the flavor profile from Amanda Hesser, the recipe from Phoebe Lapine and Cara Eisenpress at Serious Eats. http://bit.ly/fbwn7X
- 3 tablespoons olive oil, divided
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon dried thyme, divided
- fresh ground black pepper
- 1 lemon, juice and zest of, divided
- red pepper flakes, to taste
- 3 large onions, sliced about 1/4-inch thick
- 1 lb shell-on shrimp, trimmed, cleaned, and patted dry
- Preheat oven to 400°F In a medium bowl, stir together 1 tablespoon of the olive oil, the mustard, 1/4 teaspoon of the thyme, a pinch of salt, freshly ground pepper, and the juice of half the lemon. Mix together, then add the onions and toss well. Spread on a baking sheet and bake for 12-15 minutes, until the onions are just brown around the edges. Remove from the oven, and raise the heat to 450°F.
- Meanwhile, combine the zest of the lemon, the red pepper flakes, the remaining thyme, the remaining lemon juice, and the remaining olive oil. Add a pinch of salt and the shrimp, and toss to coat.
- Scatter the shrimp and all its oil on top of the onions. Return to the oven and cook 5 minutes, until the shrimp are pink and cooked through.