Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
24 large shrimp, shelled and deveined |
salt and freshly ground pepper |
extra-virgin olive oil |
2 cloves garlic, crushed |
red chile oil, recipe follows |
1 tablespoon fresh thyme leaves |
toasted garlic chips, recipe follows |
Directions:
1. Preheat oven to 500 degrees F.
2. Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
3. Red Chile Oil:
4. 1 cup olive oil
5. 6 dried chiles de arbol, lightly toasted and crushed
6. 6 cloves garlic, finely chopped
7. Pinch salt
8. 3 sprigs fresh thyme, leaves removed
9. Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
10. Toasted Garlic Chips:
11. 1 cup olive oil
12. 8 cloves garlic, thinly sliced
13. Salt
14. 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.
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