Oven Roasted Shrimp With Toasted Garlic And Red Chile Oil Recipes

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

Steps:

• Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve.

Steps:

• Preheat the oven to 400 degrees F.
• Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
• Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.

Steps:

• For the Toasted Garlic Chips:
• Heat oil over medium heat in a medium skillet. Add the garlic slices and cook until the slices are lightly golden brown. Remove the garlic with a slotted spoon to a dish lined with paper towels and sprinkle with salt. Discard the oil.
• For the Red Chile Oil:
• Combine all ingredients in a small saucepan over low heat for 5 minutes. Remove from heat and let oil infuse for 30 minutes. Strain oil into a bowl.
• For the Shrimp:
• Preheat oven to 450 degrees F.
• Place the shrimp in a large oven proof casserole (cazuela), pour the red chile oil over them and season the shrimp with the ancho chili powder and salt. Roast in the oven until pink and just cooked through, about 4 to 5 minutes for small shrimp, 6 to 7 minutes for medium.
• Remove from the oven and sprinkle with the chopped thyme and Toasted Garlic Chips. Serve immediately with lots of crusty French bread.

Steps:

• Heat a terra cotta pot or a similar oval pan. Add olive oil and toss in sliced garlic. Bring to a bare simmer and keep on the lowest heat possible so the garlic toasts to a golden brown- about 15 minutes. Season shrimp with salt and freshly ground black pepper. Add to the pot and remove from heat. Allow to cook until pink and tender. Finish by squeezing juice of whole lemon over shrimp and sprinkling with chopped parsley. Use a slotted spoon to fish out prawns and serve on a platter topped with toasted golden garlic shavings and parsley.

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.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.