Prep 35 mins
Cook 30 mins
A beautiful addition to your Autumn table. This roasted shrimp covered in a brightly hued sauce flavored with just the right touch of garlic and lime is brought to you from the La Casa Que Canta Restaurant in Zihuatanejo, Mexico and the You Asked For It section of Gourmet Magazine, November 2007.
- 1 cup whole garlic clove (from 2 bulbs)
- 1⁄4 cup heavy cream
- 1 cup packed flat leaf parsley
- 2 tablespoons fresh lime juice
- 1⁄4 cup water
- 8 tablespoons olive oil, divided
- 2 lbs jumbo shrimp, in shells peeled and deveined, leaving tails in tact (10 to 12 per pound)
- cooked rice
- Preheat oven to 400 degrees F with rack in middle.
- Put garlic cloves on a small baking sheet and roast in oven, stirring occasionally, until golden in some spots, 20-25 minutes.
- Remove from oven and increase temperature to 450 degrees F.
- Puree garlic, cream, parsley, lime juice, water 6 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper in a blender until very smooth.
- Pat shrimp dry, then toss with remaining 2 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper.
- Arrange shrimp in 1 layer in a large shallow baking pan and roast until just cooked through, about 10 minutes.
- Meanwhile, heat sauce in a 12 inch heavy skillet over medium heat, stirring occasionally, until sauce is just heated through (do not boil), about 3 minutes.
- Add hot shrimp with any juices to skillet and cook, stirring until shrimp and sauce are hot, about 2 minutes.
- Transfer to serving bowl.
- Serve with cooked hot rice.
I made this with a full amount of the sauce but half the shrimp, as we like things saucy. The roasted garlic has a very dominant flavor and the sauce is very rich, I added more lime juice to add some balance, but would cut back on the amount of garlic next time (I am a garlic lover so this surprised me. I used large shrimp and they cooked in about 7 minutes.