Best Roasted Rock Shrimp With Two Chiles Recipes

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ROASTED SHRIMP WITH TOASTED GARLIC CHIPS AND CHILE OIL



Roasted Shrimp with Toasted Garlic Chips and Chile Oil image

Provided by Bobby Flay

Categories     appetizer

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.

OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL



Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 8 appetizer servings

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 500 degrees F.
  • 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.
  • 1 cup olive oil
  • 6 dried chiles de arbol, lightly toasted and crushed
  • 6 cloves garlic, finely chopped
  • Pinch salt
  • 3 sprigs fresh thyme, leaves removed
  • Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
  • 1 cup olive oil
  • 8 cloves garlic, thinly sliced
  • Salt
  • 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.

ROASTED ROCK SHRIMP WITH TWO CHILES



Roasted Rock Shrimp With Two Chiles image

Make and share this Roasted Rock Shrimp With Two Chiles recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon finely chopped chipotle chile, canned or bottled
1 anaheim chilies or 1 new mexico green chili pepper, trimmed,seeded and sliced
2 cloves garlic, minced or pressed
1 tablespoon ginger, minced or pressed
1 tablespoon lemon juice or 1 tablespoon lime juice
1 1/2 lbs rock shrimp

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the chile peppers, garlic, ginger and lemon juice.
  • Stir to mix, then add the rock shrimp and stir until the shrimp are evenly coated.
  • Let sit for 5 minutes.
  • Pour the shrimp mixture into a shallow baking dish and roast the rock shrimp until they are just opaque through, 8 to 12 minutes.
  • Spoon the roasted rock shrimp onto individual plates, with rice alongside, if you like.
  • Serve immediately.

Nutrition Facts : Calories 193.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 259.2, Sodium 254, Carbohydrate 4.5, Fiber 0.4, Sugar 0.8, Protein 35.1

CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW



Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw image

Provided by Kerry Simon

Categories     Appetizer     Super Bowl     Mayonnaise     Apple     Shrimp     Tailgating     Deep-Fry     Pescatarian     Peanut Free     Tree Nut Free

Yield Makes 6 appetizer servings

Number Of Ingredients 26

For the sweet chile aioli:
1 cup mayonnaise
1 tablespoon white miso (also called shiro miso)
Juice of 1/2 lime
1 tablespoon sambal ulek
2 tablespoons Thai sweet chile sauce
2 teaspoons fresh cilantro, finely chopped
For the apple slaw:
1 medium Fuji apple, peeled, cored, and cut into julienne
1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1/2 cup micro greens such as arugula, coarsely chopped
Juice of 1/2 lime
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
For the shrimp:
About 10 cups vegetable oil
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
16 ounces Asahi Super Dry Beer
3 cups tempura mix*
1/2 pound fresh rock shrimp, peeled and deveined
*Available at Asian markets or in the Asian section of the supermarket
Special Equipment
Deep-fat thermometer

Steps:

  • Make the sweet chile aioli:
  • In a small bowl, whisk together all of the aioli ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Make the apple slaw:
  • In a small bowl, toss together all of the slaw ingredients, cover, and keep chilled until ready to serve.
  • Batter and fry the shrimp:
  • Line a baking sheet with 2 layers of paper towels.
  • In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 350°F.
  • In a small bowl, whisk together flour, salt, and pepper.
  • In a medium bowl, stir together beer and tempura mix-the mixture should be about as thick as pancake batter.
  • Lightly coat the shrimp in the seasoned flour, shaking off any excess, then dip in the tempura batter. Working in batches, fry the shrimp until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
  • Transfer the fried shrimp to a small bowl, add sweet chile aioli, and gently toss to coat.
  • To serve:
  • Divide the apple slaw among 6 small appetizer plates. Arrange about 6 shrimp on each plate and serve immediately.

PASTA WITH ROCK SHRIMP, CHILE, AND LEMON



Pasta with Rock Shrimp, Chile, and Lemon image

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Provided by Nick Curtola

Yield 4 servings

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter
1/4 cup bonito flakes
2 teaspoons dried shrimp
12 ounces fresh or dried capellini, tagliatelle, or fettuccine, preferably egg-enriched
Kosher salt
2 tablespoons olive oil
1 red chile (such as Holland or Fresno), seeds removed, finely chopped
2 wide strips lemon zest, thinly sliced
1/2 pound rock shrimp or other small shrimp, peeled and deveined, cut into small pieces
1 tablespoon finely chopped tarragon
1 tablespoon fresh lemon juice
2 scallions, green parts only, thinly sliced
A spice mill or mortar and pestle

Steps:

  • Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.
  • Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.
  • Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
  • Meanwhile, heat oil in a large skillet over medium. Add chile and lemon zest and cook, stirring, 20 seconds. Add rock shrimp and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp. bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes. Season with salt if needed.
  • Divide pasta among bowls and top with scallions and reserved dried shrimp.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE



Cumin-Roasted Shrimp with Green Chile Cocktail Sauce image

Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

1 1/2 pounds peeled and deveined large shrimp, tails on
4 tablespoons olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 4.5-ounce cans chopped green chile peppers
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons fresh lime juice (from 1 lime)

Steps:

  • Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
  • Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
  • Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

POPCORN ROCK SHRIMP WITH SPICY HONEY



Popcorn Rock Shrimp With Spicy Honey image

Make and share this Popcorn Rock Shrimp With Spicy Honey recipe from Food.com.

Provided by Chuck Hughes

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup honey
1 garlic clove, mashed
1 tablespoon peppercorn
1 tablespoon chili flakes
1 tablespoon smoked paprika
sea salt
oil, for deep-frying
2 cups cornstarch (Recommended -- Maizena)
1/2 cup flour
salt & freshly ground black pepper
4 eggs, beaten
2 lbs rock shrimp
lemon wedge

Steps:

  • For the spicy honey:.
  • In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
  • For the popcorn shrimp:.
  • Preheat the deep-fat fryer to 360 degrees F.
  • In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
  • Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

Nutrition Facts : Calories 538.6, Fat 5.2, SaturatedFat 1.3, Cholesterol 314.4, Sodium 932.1, Carbohydrate 97.4, Fiber 2, Sugar 46.8, Protein 26.6

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