Giant Shrimp with Rosemary (Camarones con romero)

This dish is not originally Mexican. In fact, I first tasted something similar at Joël Robuchon’s restaurant in Paris and quickly adapted it to serve at a fancy party. It is delicious, beautiful, light, easy and fun to eat if you like to suck on the heads. You can either grill or pan-fry in a hot pan. You need sturdy rosemary twigs to impale the shrimp. You can remove the vein carefully if you like (I don’t). I serve them as an appetizer and give people napkins soaked with a little lemon juice to clean their hands.
Most shrimps are only available frozen and it is best to order a box and defrost them yourself. Most fish stores do not carry them.
Course Appetizer
Servings 1
Calories 566 kcal

Ingredients
  

  • 2 or more large head-on shrimps per person
  • 1 sprig rosemary per shrimp
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons minced garlic
  • Sea salt

Instructions
 

  • Defrost shrimp and dry well. Carefully push one rosemary sprig through each shrimp.
  • Combine the olive oil and garlic.
  • Brush shrimp with the olive oil and garlic mixture and let rest in the refrigerator for an hour or so.
  • Heat a grill, griddle, or heavy-bottomed pan and cook the shrimp just until they change color, about 1-1½ minutes on each side. Serve immediately.

Nutrition

Calories: 566kcalCarbohydrates: 3gProtein: 16gFat: 55gSaturated Fat: 8gTrans Fat: 1gCholesterol: 141mgSodium: 636mgPotassium: 152mgFiber: 1gSugar: 1gVitamin A: 205IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Keyword seafood, shrimp
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.