A few months ago I wrote about how I like to poach shrimp (and other fish and shellfish) in olive oil. And I still do! But I also like to cook shrimp using a method I learned from Mark Bittman. He slathers shrimp in a loose green sauce and roasts them at 500 degrees (I do 450). The shrimp emerge, unscathed by the heat -- cooked through quickly enough that they remain delicate and plump, with a juicy snap. Recently, I pared down the recipe even more, giving the shrimp a slick of oil, and lemon and lime zest, showering them with the citrus juices at the table. —Amanda Hesser
medium or large shrimp, shelled and cleaned
Grated zest and juice of 2 small lemons
Grated zest and juice of 1 lime
In This Recipe
Heat the oven to 450 degrees. If you're thinking ahead, earlier in the day, combine the zests with the olive oil -- if you're like me and doing this last minute, toss the shrimp with the zests and olive oil. Season with salt. Spread the shrimp in a single layer on a baking sheet.
Squeeze a little lemon juice on top of the shrimp and place in the oven. Roast until the shrimp is just cooked through and still bouncy to the touch, 8 to 10 minutes.
Remove the shrimp from the oven, douse with lemon and lime juice and pour into a serving bowl. Eating with your fingers is allowed in my house.
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.