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Roasted Shrimp with Garlic Chive Butter (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 09/08/2015 - Here's a quick little shrimp recipe that will dress things up nicely for your next meal, without making you work too hard.
Perfect with drinks before dinner, these shrimp are quickly roasted and then paired with Parmesan chive butter for a tasty snack with just the right amount of flair.
- 2 pounds raw, peeled and deveined shrimp
- 6 tablespoons unsalted butter, at room temperature
- ¼ cup freshly grated parmesan
- 3 cloves garlic, minced
- 3 tablespoons fresh chopped chives
- 1¼ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- additional fresh chives for sprinkling
Heat oven to 425 degrees F.
Combine butter, garlic, chives and pinch of salt together in a small bowl, and mix to combine.
Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.
Add shrimp to a large baking dish.
Cover in salt, pepper and olive oil, tossing to coat.
Roast for 10-12 minutes until pink, remove from the oven.
Remove and slice garlic chive butter over top.
Top with Parmesan, as desired, and more chives, then serve immediately.
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