This is a very simple preparation and a great way to fix shrimp for a crowd. The shrimp cook quickly and evenly. The oil and herbs give them just a touch of flavor, but the kitchen will smell great! Scale up as much as you need and enjoy the simplicity of the flavors. Feel free to adjust the herbs to what you have on hand.


Adapted from Fine Cooking magazine, Fall 2011.

Ingredients
1/4 cup extra virgin olive oil
3 large fresh rosemary sprigs, halved crosswise
3 fresh tarragon springs
1 1/2 pounds wild shrimp, peeled and deveined, rinsed and patted dry with paper towels
sea salt
freshly ground black pepper
NOTE: The original recipe calls for the addition of 1 1/2 Tbsp white wine vinegar after the shrimp is cooked. I left it out, but if you need a little extra kick, you can add it in.

Preparation

1. Preheat oven to 400 degrees F.
2. Place olive oil, herbs, and 1 tsp pepper in a 9x13-inch baking dish. Bake for 10-12 minutes or until fragrant.
3. Carefully remove dish from oven and add shrimp. Using tongs, toss shrimp with oil mixture until coated. Return to the oven and bake 8-10 minutes or until the shrimp are cooked through.
4. Remove from oven and season with sea salt and pepper to taste. Serve warm.

Source:
http://www.paleotable.com/2011/01/roasted-shrimp-with-rosemary-and.html 

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Pesto Shrimp and Broccoli with Olive Tapenade

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We have gymnastics this afternoon and curriculum night at school, so I need a super-fast meal. This one fits the bill, especially if you have pesto in the freezer, like I do! If you don't, try to find a fresh-made pesto at the supermarket without parmesan and other non-paleo additives or try this easy pesto recipe. The olive tapenade can be made in a hurry and adds great flavor to this simple but yummy meal. If you have it on hand, you can substitute store-bought olive muffalata. I added cabbage to this meal to bulk it up, and because I wanted to use it up. Feel free to add any veggies you have on hand. Enjoy!

Serves 4.

Ingredients
1 pound raw wild-caught shrimp, peeled and deveined
1 large head broccoli, trimmed and cut or torn into small pieces
1/2 head cabbage, thinly sliced (optional)
1 cup pitted olives (I used a mix of kalamata and colossal green olives from the supermarket olive bar.)
1/4 cup extra virgin olive oil
1 Tbsp capers
1-2 cloves garlic
dash dried thyme

Preparation

1. Make tapenade by pulsing olives, capers, thyme, and garlic in a food processor until just chopped. Add olive oil and pulse 2-3 times to combine. This will make a somewhat chunky tapenade; continue to process if you want yours smoother.
2. In a large pan, warm 2 Tbsp olive oil or coconut oil. Add cabbage "noodles" and broccoli and stir fry for about 5 minutes or until cabbage wilts. Add 1/2 cup water, reduce heat, and simmer for about 5-10 minutes or until vegetables are crisp tender and water boils down.
3. In the meantime, in a large skillet, add 1 Tbsp olive or coconut oil and stir fry shrimp for about 3 minutes or until cooked through. Add shrimp and pesto to broccoli mixture, stirring well to combine.
4. To serve, divide pesto shrimp evenly among 3-4 shallow bowls. Top with tapenade.

Source:
http://www.paleotable.com/2011/01/pesto-shrimp-and-broccoli-with-olive.html 

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Kung Pao Shrimp

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