ROASTED SHRIMP WITH CHILE GREMOLATA
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Provided by Dawn Perry
Categories Shellfish Roast Quick & Easy Dinner Seafood Shrimp Hot Pepper Chile Pepper Bon Appétit Quick and Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For shrimp:
- Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
- Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8-10 minutes.
- For gremolata and assembly:
- Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
ROASTED SHRIMP WITH CHILE GREMOLATA RECIPE - (4.4/5)
Provided by á-49298
Number Of Ingredients 15
Steps:
- SHRIMP Preheat oven to 450. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat. Toss shrimp and chile oil in a 3-qt. baking dish; roast, turning halfway through, until shrimp are cooked through, 8-10 minutes. GREMOLATA AND ASSEMBLY Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
GREMOLATA SHRIMP
Steps:
- 1. Peel the zest off the lemon with a potato peeler. Pile the pieces up a few at a time and cut them across into short, thin strips.
- 2. Heat the oil in a large frying pan. Add the shrimp and toss them over a high heat for 4 to 5 minutes, seasoning them with some cayenne pepper or black pepper and sea salt as you do so.
- 3. Cut the lemon in half and squeeze the juice from one half over the shrimp. Continue to cook until the juice has almost evaporated - the shrimp should be quite dry. Take the pan off the heat and let the shrimp cool for about 1 minute.
- 4. Sprinkle with the lemon zest, chopped garlic, parsley and 1/4 teaspoon of salt and toss together well. Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.
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