Rosemary Garlic Shrimp

Because it cooks quickly, shrimp is excellent, especially during warmer months when standing over the stove is less welcome. This recipe uses chicken broth and calls for a handful of aromatic ingredients that simmer into a robust sauce. Add the seafood to cook for a few minutes before you eat for the plumpest, most tender texture.

Rosemary garlic shrimp is a main dish, but it doesn’t include a starch or vegetables, so you’ll want to pair it with some accompaniments. Because it’s so saucy and flavorful, it goes well with simple sides like rice, grains or potatoes to make a perfect weeknight dinner. Once the sauce-making technique is down, you can explore endless variations with the seasonings and make the dish your own.

Rosemary Garlic Shrimp Ingredients

• Chicken or vegetable broth: Use your favorite chicken broth brand or homemade chicken broth. Any vegetable broth will make this a fully pescatarian dish. If you happen to have seafood stock, use it!
• Olives: When a recipe asks for ripe olives, it’s referring to black olives. While both black and green olives are cured—often in brine—the latter are made with young, unripe olives. Depending on your preferences, you could use canned California olives or any other type of olive you enjoy. Prefer the green ones? Go for it!
• Fresh cayenne pepper: This petite, spicy pepper gives the dish some kick. If you don’t feel like chopping chiles, use a smidgen of cayenne powder or some chile flakes instead. If you cut the pepper yourself, remember to wear disposable gloves and avoid touching your face.
• Lemon juice: Most dishes benefit from acidity, which helps round out the other flavors. Here, freshly squeezed lemon juice makes the sauce bright and zingy. If you don’t have a lemon, high-quality vinegar works best as a replacement (not the distilled stuff).
• Rosemary: Spring for fresh sprigs if you can get them. The herb’s piney, resinous flavor is a bit lost when it is dried.
• Garlic: Garlic and shrimp are a magical combination (have you tried shrimp scampi?), so use big cloves if you like the flavor.
• Worcestershire sauce: Punchy and complex, Worcestershire sauce has many ingredients and is salty, savory and tangy. The regular brands include fish sauce, but there are also vegan versions on the market.
• Seasonings: Paprika, salt and pepper season our shrimp saute. If you like, use smoky or hot paprika instead of sweet paprika..
• Shrimp: Your store’s seafood section may have many types of shrimp, and for this dish, you’ll want to avoid buying precooked shellfish. Choose raw or frozen shrimp already peeled and deveined to make the prep work easier. Large shrimp (31 to 40 per pound) work best for this dish, but you can use any size shrimp. If using smaller or larger, adjust the cooking time accordingly.

Directions

Step 1: Make the sauce

In a large skillet, combine the broth, olives, cayenne pepper, lemon juice, rosemary, garlic, Worcestershire sauce, paprika, salt and pepper. Bring to a boil, then cook, uncovered, until the liquid reduces by half.

Step 2: Cook the shrimp

Stir in the shrimp and return to a boil. Reduce the heat and simmer, uncovered, until the shrimp turn pink, three to four minutes, stirring occasionally.

Editor’s Tip: Visuals are more important than time when cooking shrimp. Properly cooked shrimp will turn pink and curl into a C shape; if they curl into an O shape, they might be overdone.

JOSH RINK FOR TASTE OF HOME

Rosemary Garlic Shrimp Variations

• Bump up the Greek flavors: You’re already using olives, garlic and rosemary, so going full-on Mediterranean makes perfect sense. Consider adding herbs such as oregano or basil, tossing in halved cherry tomatoes and chopped roasted red pepper when you add the shrimp, and sprinkling some crumbled feta on the final dish.
• Make it a sandwich: Spread some big, squishy rolls with softened butter and toast them in the oven, then pile on some of your sauteed shrimp to make a quick seafood sandwich. Prefer a taco? Wrap the shrimp in warmed corn tortillas, and add a garnish or two.
• Add wine: For a more elegant rendition, use white wine instead of lemon juice, nix the Worcestershire and toss in some capers. Serve over homemade fresh pasta. A lick of heavy cream would work well here too.

How to Store Rosemary Garlic Shrimp

Store the leftover shrimp in a glass container with a tight-fitting lid in the refrigerator. Why glass? Because the strong aromas of garlic and seafood won’t cling to it.

How long does rosemary garlic shrimp last?

Rosemary garlic shrimp will last up to three days in the refrigerator. Much longer and the texture of the shrimp will change.

How do you reheat rosemary garlic shrimp?

Because shrimp is delicate and can overcook, you want to choose a gentle reheating method. Cook the shrimp gently over a medium heat on the stovetop, stirring occasionally, until just heated through. Add a bit of broth or water to loosen up the sauce if needed.

Rosemary Garlic Shrimp Tips

JOSH RINK FOR TASTE OF HOME

What’s the best way to clean and devein shrimp?

If you’re not sure how to clean shrimp, there are two steps you’ll want to plan for: peeling off the shell and removing the vein. Use both thumbs to pull open the shell (it’s easiest to start with the underbelly), and pop it off. Then, cut a shallow slit down the shrimp’s back with a paring knife, and delicately use the tip of the knife to wiggle out the thin, dark vein. Pull out the vein in the direction of the tail and discard. Give the shrimp a quick rinse and dry them off before cooking.

What should you serve with rosemary garlic shrimp?

Pair this entree with a quick and easy vegetable dish and a starch. Roasted asparagus, sauteed spinach or a Greek salad would be great matches on the vegetable front, and lemon rice pilaf, Ina Garten’s potato salad or a simple bowl of fresh pasta slicked with olive oil would make perfect accompaniments.