French cuisine
Ingredients:
- 1 lb (450 g) shrimp.
- 1 lemon.
- ½ tsp pepper corns.
- ½ cup olive oil.
- 4 sprigs fresh rosemary.
- 3 sprigs fresh tarragon.
- 1 tsp sea salt.
Directions:
- Preheat oven to 400°F (200°C).
- Trim the ends of the lemon, cut it in half lengthwise, place the
halves cut side down on the board and cut into thin half moons.
- In a mortar, crack the peppercorns.
- Pour the olive oil to cover an ovenproof dish a generous 1/8 inch (¼ cm)
deep.
- Put the lemon slices in the oil reserving 4 to 5 very thin ones for
later.
- Add the cracked pepper and the sprigs of rosemary.
- Put into the hot oven for about 15 minutes, until the oil is sizzling
and fragrant.
- Remove the dish from the oven; add the shrimp and tarragon, tossing
them quickly in the fragrant oil.
- Sprinkle the coarse sea salt and place the few reserved slices of
lemon on top and slide back into the oven.
- Bake for about 7 to 10 minutes, depending on the size of the shrimp.
- Small shrimp are cooked practically as soon as they lose their
translucence on the outside. Larger shrimp may take a couple minutes longer.
They will continue to cook when out of the oven.
- Serve immediately, with a spoonful of the juices.