This is how I roasted and marinated the shrimp for the risotto recipe. Quick and simply delicious!
I watched Ina Gartner make a roasted shrimp recipe that looked like a great idea to me. So, I decided to do it my way without the 12 tablespoons of butter and about 4 tablespoons of olive oil which is so not necessary. I will tell you my secret ingredients , better than butter!
Into a food processor add 1 tablespoon of a good dijon mustard along with some roasted garlic. To this mix, add a little white wine, a drizzle of evoo, and puree, then add a nice handful of parsley along with some lemon rind. Let the shrimp sit in this mixture about 1/2 hour. Then spread out on a pan adding a little more evoo and finally to crisp it up a bit add a sprinkling of Panko bread crumbs. Preheat oven to 425. Roast shrimp for about 8 minutes turning once, at the end you can put under the broiler to brown it more if you want, being careful not to overcook.
Shrimp cook very fast, when they’re pink they’re ready. Serve with the risotto and lemon.