Oven
Roasted Shrimp with Toasted Garlic & Red Chile Oil
Yield: 4 appetizers portions
Red Chile Oil
- 1
cup olive oil
- 2
dried Chile de Arbol chiles
- 6
cloves garlic, finely chopped
Place
the olive oil, chiles and garlic in a small saucepan and simmer
over low heat for 10 minutes. Pour through a strainer into a clean
bowl to cool.
Toasted Garlic Chips
- 1
cup olive oil
- 8
cloves garlic, finely sliced
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 and drain on paper towels.
Shrimp
- 24
medium shrimp, shelled and deveined
- 1/2
cup Red Chile Oil
- 1/4
cup fresh parsley, finely chopped
- 2
Tablespoons fresh thyme, finely chopped
- Toasted
Garlic Chips
- Salt
and freshly ground pepper
Preheat
oven to 475°F. Place the shrimp in a cazuela or an ovenproof
casserole and season with salt and pepper to taste. Pour the red
chile over the shrimp and toss to coat. Roast in the oven until
pink and cooked through, about 5-6 minutes. Sprinkle with the
chopped parsley, thyme and Toasted Garlic Chips. Serve with crusty
bread.
Wine suggestion
The classic tapas accompaniment is fino Sherry, the driest
of all wines. From Jerez at the Southern tip of Spain, the wine's
utter simplicity is a perfect backdrop for the garlic and chile
flavors.
