This dish is a very easy to make and cooks really fast. When you prepare a meal this should be the last dish you prepare so that the shrimp will not be rubbery or that it will not be too dry from staying on a hot burner waiting for the other dishes to finish cooking. It is not a dish you want to leave on the stove and walk away. I used frozen shrimp and when you cook frozen shrimp it releases a lot of water and therefore I did not add any additional liquid. If you are using fresh shrimp, you may need to add a small amount of water, vegetable, chicken or seafood stock. In place of fresh rosemary, you can use about 2-3 teaspoons of dry rosemary.
Shrimp with Lemon and Rosemary
Course: MainDifficulty: Easy8
servings10
minutes20
minutes348
kcalIngredients
2 lb frozen shrimp
8 rosemary twigs, 3-4 inch long
1 lemon, cut in quarters
1 cup cherry tomatoes or one large tomato cut in large chunks
1 red sweet pepper, sliced
1 cup baby carrots
2 tablespoons butter
1 tablespoon olive oil
salt and pepper
Directions
- In a large saucepan, add the olive oil and butter, heat until the butter melts and add the carrots and rosemary twigs. Cover and cook on low until the carrots are almost tender, for about 3-5 minutes. Stir the carrots and rosemary twigs occasionally to prevent them from burning and to infuse the mixture with the rosemary oils.
- Add the tomatoes, pepper slices and lemon quarters. Cover and cook for about 5 minutes.
- Turn the heat on high and add the shrimp (I used frozen shrimp). Cover to cook the shrimp and stir after about a minute (the shrimp has likely turned pink in certain areas). Turn the heat on medium and stir the mixture gently to blend the flavors and to make sure the shrimp is thoroughly and evenly cooked (pink all over). Don’t overcook or the shrimp will be rubbery.
- Add salt and pepper as needed.
- Serve over rice, quinoa, or pasta.
