Roasted Shrimp with Chile Gremolata

By jargrr

by Dawn Perry

Ingredients

• 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 pounds large shrimp, peeled, deveined
• 1 lemon, cut into wedges
• 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 tablespoon finely grated lemon zest
• 1 tablespoon olive oil
• Kosher salt, freshly ground pepper

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from epicurious.com

Preparation

Step 1

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.

Per serving: 460 calories, 35 g Fat, 1 g fiber

Nutritional analysis provided by

Bon Appétit