Fast and Tasty

I made a tasty shrimp dish from Fish: the Complete Guide to Buying and Cooking by Mark Bittman.

Roast Shrimp with Orange and Tarragon
Makes 4 servings
Time: 20 minutes

3 Tbsp. flavorful olive oil
4 sprigs of fresh tarragon or 1/2 tsp. dried
1 to 1.5 pounds large shrimp, peeled (I used Trader Joe's frozen)
1/2 cup fresh orange juice
Zest of 1 orange, finely minced
Salt and freshly ground pepper to taste

Preheat the oven to 450F. When it is hot, warm 2 Tbsp. of the olive oil in a baking pan on top of the stove, then add the tarragon; put into the oven until the tarragon begins to sizzle. Add the shrimp, then sprinkle with the orange juice and zest, salt, pepper, and the remaining olive oil. Roast until the shrimp turns pink, about 10 minutes.

You can also use crayfish or scallops in this recipe.

I served this with garlic and olive oil couscous and fresh steamed broccoli.