Roasted Shrimp with Chile Gremolata

By

BONAPPETIT March 2014

  • 4
  • 15 mins

Ingredients

  • 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

Preparation

Step 1

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.

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