Oven Roasted Shrimp w/ Toasted Garlic chips & Red Chili Oil
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 149.8
- Total Fat: 8.0 g
- Cholesterol: 176.8 mg
- Sodium: 203.1 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 19.0 g
IntroductionBased on Bobby Flay receipe Based on Bobby Flay receipe
8 very large shrimp, shelled and deveined
Salt and freshly ground pepper
Extra-virgin olive oil
2 cloves garlic, crushed
Red Chile Oil, recipe follows
1 tablespoon fresh thyme leaves
Toasted Garlic Chips, recipe follows
The red chile oil is very hot (spicy). If you like spicy you can use a drizzle that goes over each shrimp piece 3-4 times. We used a smaller drizzle and felt it could be skipped entirely. The toasted garlic chips really added to the recipe, worth the effort to make them.
Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
Red Chile Oil:
1 cup olive oil
6 dried chiles de arbol, lightly toasted and crushed
6 cloves garlic, finely chopped
3 sprigs fresh thyme, leaves removed
Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
Toasted Garlic Chips:
1 cup olive oil
8 cloves garlic, thinly sliced
Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
Serving Size: Two servings of 4 very large shrimp each