Roasted Marinated Shrimp and Rice with Salsa Verde
Published by William Morrow
More preparation than cooking time is necessary here. The shrimp are marinated and roasted in a hot oven. The rice, cooked separately, is stirred into the hot shrimp juices and seasoned with capers. The salsa verde, a puree of parsley, cilantro, scallions, olive oil, and lime juice, is used as a condiment on the roasted shrimp. This dish is Caribbean inspired, but as it’s without any authentic lineage, I think of it more as a cook’s fantasy.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Equipmentbaking/gratin dish, food processor
Taste and Textureherby, savory, tangy
- 1 tablespoon extra virgin olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon dried thyme
- 1/6 teaspoon red pepper flakes
- 16 jumbo or 24 extra-large shrimp, shelled and deveined
- 1 cup packed chopped curly leaf parsley
- ½ cup packed cilantro leaves
- 1 scallion, trimmed and coarsely chopped
- ¼ teaspoon minced garlic
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 tablespoons minced onion
- 1 cup uncooked long grain white rice
- 1 teaspoon salt
- 1 tablespoon rinsed and drained capers
- Parsley and/or cilantro sprigs
- Lime wedges
For the marinade: Combine the olive oil, garlic, thyme, and red pepper flakes in a shallow dish. Butterfly each shrimp by cutting it three-quarters of the way open down the back. Place in the marinade, turning to coat. Cover and refrigerate for about 30 minutes.
For the salsa verde: Finely chop the parsley, cilantro, scallion, garlic, and salt in a food processor. With the motor running, slowly add the olive oil through the feed tube, stopping to scrape the sides once or twice, until the sauce is smooth. Add the lime juice; process until blended.
For the rice: Heat the oil in a large wide saucepan or deep skillet over low heat. Add the onion; cook, stirring, until tender, about 5 minutes. Stir in the rice until well coated with the oil. Add 1¾ cups water and the salt; heat to a boil. Stir well. Cover and cook over medium-low heat until the liquid is absorbed and the rice is tender, about 15 minutes. Set aside, covered, until ready to serve.
While the rice is cooking, preheat the oven to 450°F.
Arrange the shrimp, butterflied side down and tails up in the air, on an oven-proof platter or in an oven-to-table gratin or baking dish. Roast until the butterflied sides of the shrimp begin to brown, about 8 minutes for jumbo shrimp, 6 minutes for extra-large shrimp. Remove from the oven; transfer the shrimp to a side dish.
Stir the cooked rice into the shrimp juices on the platter or in the baking dish; sprinkle with the capers. Arrange the cooked shrimp (tails up) on the rice. Spoon a small amount of the salsa verde onto each shrimp. Garnish the dish with parsley and/or cilantro sprigs and lime wedges. Serve the remaining salsa verde on the side.
2003 Marie Simmons