Oven Roasted Shrimp With Toasted Garlic And Red Chile Oil Food

GARLIC & HERB ROASTED SHRIMP

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.

ROASTED SHRIMP WITH TOASTED GARLIC CHIPS AND CHILE OIL

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.

OVEN ROASTED GARLIC PARMESAN SHRIMP

Steps:

• Preheat oven to 350°.
• Arrange shrimp in an oiled casserole dish.
• Drizzle the olive oil evenly over the shrimp.
• Sprinkle bread crumbs over the shrimp.
• Add salt and black and red pepper.
• Chop garlic and parsley together, sprinkle over the shrimp.
• Stir all together gently so shrimp is evenly coated with oil, crumbs, and seasoning.
• Cover the dish and bake for 15 minutes.
• Dot the shrimp with the butter.
• Sprinkle the Parmesan cheese over the shrimp.
• Bake uncovered for 5 minutes longer.

ROASTED SHRIMP WITH CHILE GREMOLATA

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.