Best Oven Roasted Shrimp With Toasted Garlic And Red Chile Oil Recipes

Roasted Shrimp with Toasted Garlic Chips and Chile Oil image

Provided by Bobby Flay

Time 1h5m

Yield serves 8 as an appetizer

Number Of Ingredients 13

1/2 cup pure olive oil
8 cloves garlic, peeled and sliced paper thin
Kosher salt
1 cup pure olive oil
6 chile de arbol
Kosher salt
6 cloves chopped fresh garlic
48 medium shrimp (21 to 25 count), shelled and deveined (you can use any size shrimp you like)
1/2 cup Red Chile Oil
1 1/2 tablespoons ancho chili powder
Salt
2 tablespoons freshly chopped thyme leaves
Crusty French bread, for serving

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.

Garlic & Herb Roasted Shrimp image

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

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 in Cazuela image

Provided by Bobby Flay

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 cup olive oil
6 dried small red chiles
5 sprigs fresh thyme
4 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
40 large shrimp, shelled and deveined
Aged sherry vinegar, for drizzling
Chopped fresh parsley, for garnish
1 baguette, sliced

Steps:

Preheat the oven to 400 degrees F.
Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.