Best Roasted Shrimp With Chile Gremolata Recipe 445 Recipes

Roasted Shrimp with Chile Gremolata Recipe - (4.4/5) image

Provided by á-49298

Number Of Ingredients 15

SHRIMP
2 red serrano or Fresno chiles, with seeds, halved lengthwise
6 garlic cloves, thinly sliced
2 bay leaves
1/2 cup olive oil
1 1/2 lb. Large shrimp, peeled, deveined
1 lemon, cut into wedges
GREMOLATA AND ASSEMBLY
1 red serrano or Fresno chile, seeds removed if desired, finely chopped
1 garlic clove, finely grated
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 Tbsp. finely grated lemon zest
1 Tbsp. olive oil
Kosher salt, freshly ground pepper

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 image

Provided by Rick Stein

Yield Serves 4

Number Of Ingredients 7

1 large lemon
2 tablespoons olive oil
20 raw large shrimp in shell
Cayenne pepper (optional)
3 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
Coarse sea salt and freshly ground black pepper

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.