OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 8 appetizer servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- 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.
- 1 cup olive oil
- 6 dried chiles de arbol, lightly toasted and crushed
- 6 cloves garlic, finely chopped
- Pinch salt
- 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.
- 1 cup olive oil
- 8 cloves garlic, thinly sliced
- Salt
- 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.
CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW
Provided by Kerry Simon
Categories Appetizer Super Bowl Mayonnaise Apple Shrimp Tailgating Deep-Fry Pescatarian Peanut Free Tree Nut Free
Yield Makes 6 appetizer servings
Number Of Ingredients 26
Steps:
- Make the sweet chile aioli:
- In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Make the apple slaw:
- In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
- Batter and fry the shrimp:
- Line a baking sheet with 2 layers of paper towels.
- In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
- In a small bowl, whisk together flour, salt, and pepper.
- In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
- Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
- Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
- To serve:
- Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.
ROASTED ROCK SHRIMP WITH TWO CHILES
Make and share this Roasted Rock Shrimp With Two Chiles recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, combine the chile peppers, garlic, ginger and lemon juice.
- Stir to mix, then add the rock shrimp and stir until the shrimp are evenly coated.
- Let sit for 5 minutes.
- Pour the shrimp mixture into a shallow baking dish and roast the rock shrimp until they are just opaque through, 8 to 12 minutes.
- Spoon the roasted rock shrimp onto individual plates, with rice alongside, if you like.
- Serve immediately.
Nutrition Facts : Calories 193.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 259.2, Sodium 254, Carbohydrate 4.5, Fiber 0.4, Sugar 0.8, Protein 35.1
CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE
Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
- Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
- Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)
PAN-ROASTED SHRIMP WITH MEZCAL, TOMATOES AND ARBOL CHILES
Steps:
- MAKE THE BROTH: 1. On a hot grill or on a grill pan, roast tomatoes until the skins are charred and soft. On the same grill, toast chiles for a few seconds to soften. Transfer tomatoes and chiles into a blender and purée with clam juice. Strain. MAKE THE SHRIMP: 2. Prepare and assemble all ingredients for the shrimp and have them near the stove. 3. Heat a large sauté pan over medium-high and add clarified butter. When it's hot, add the arbol chiles. Fry lightly until they just begin to darken, which could take less than a minute. 4. Add garlic, onion and poblano chile and sauté for about 1 minute. 5. Add shrimp and cook for about 20 seconds. Add mezcal (if using a gas range, remove pan from the heat as you add the alcohol). 6. Cook for about 30 seconds and add tomato broth. 7. Simmer for another minute and add lime juice, cilantro and butter. Reduce for 30 more seconds, remove from heat and add 1/2 teaspoon salt. Check for seasoning. Add more salt if needed. Serve shrimp and sauce with lime wedges.
FRIED ROCK SHRIMP
Make and share this Fried Rock Shrimp recipe from Food.com.
Provided by dnc_usa
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions.
- 1. For Shrimp:.
- Using 3 shallow baking dishes 1 for flour, egg and Panko.
- dredge rock shrimp first in flour remove excess, then egg and finally Panko set aside.
- In a heavy sauce pan or deep fryer heat oil to 325 degrees.
- add shrimp gradually and fry until golden brown remove from oil and drain on a paper towel.
- 2. For Sauce:.
- In a medium saute pan melt Butter over medium heat, add chili sauce simmer about 1 minute until bubbling, add tequila and flambe until sauce slighty thickens. Remove from heat and squeeze lime.
Nutrition Facts : Calories 2381.4, Fat 226, SaturatedFat 31.1, Cholesterol 179.9, Sodium 1048.5, Carbohydrate 59.5, Fiber 4.9, Sugar 7.2, Protein 32.8
GRILLED SHRIMP WITH CHILE AND GARLIC
Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.
Provided by Ali Slagle
Categories easy, quick, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
- Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.
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