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Oven Roasted Shrimp with Toasted Garlic & Red Chile Oil
Makes 4 Servings
*1 cup olive oil
*6 dried Chile de Arbol, lightly toasted and crushed
*6 cloves garlic, finely chopped
*3 sprigs fresh thyme
*Pinch of salt
*1 cup olive oil
*8 cloves garlic, thinly sliced
*24 large shrimp, shelled and deveined
*Salt and freshly ground pepper
*3/4 cup Red Chile Oil
*2 tbls. finely chopped fresh parsley
*1 tbls. finely chopped fresh thyme
*Toasted Garlic Chips
1For the Red Chile Oil: Blend all ingredients in a blender until smooth. Strain through a fine mesh strainer into a bowl.
2For the Toasted Garlic Chips: 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.
3Preheat oven to 475 degrees F. Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper to taste. Pour 3/4 cup of chile oil over the shrimp and toss to coat. Roast in the oven until pink and cooked through about 4-5 minutes.
4Sprinkle with chopped parsley, thyme and Toasted Garlic Chips. Serve with crusty bread.
Chef Bobby Flay, Bolo Restaurant, New York, New York