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  • Jefferson Adams
    Jefferson Adams

    Roasted Shrimp with Garlic Chive Butter (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Buttery, garlicky shrimp await some chives. Photo: CC--David MurrayPerfect 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.

    Ingredients:

    • 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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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