Jeju Island Shrimp, photo by Cristy Miclat
Jeju Island (Jejudo in Korean) is a province in South Korea.
INGREDIENTS
- 2 sticks unsalted butter, softened
- 4 large garlic cloves, finely chopped or crushed
- 2 tablespoons chopped flat-leaf parsley
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon chopped thyme leaves
- salt and freshly ground black pepper to taste
- 3 pounds large shrimp—shelled and deveined, tails left on
- 1 tablespoon thinly sliced basil leaves
Method of preparation
- Preheat the oven to 200ºC.
- Using a large bowl, mix the butter with the garlic, 1 tablespoon of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
- In a large gratin or ceramic or glass pyrex dish, arrange the shrimp, tails up, in a circular pattern.
- Spread the shrimp with the flavoured butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves.
- Serve as a starter with some crusty bread.