GARLIC & HERB ROASTED SHRIMP
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.
CRISPY CREAMY ROCK SHRIMP WITH SWEET CHILE AIOLI AND APPLE SLAW
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
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
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
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.
OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL
Provided by Bobby Flay
Categories appetizer
Time 30m
Yield 8 appetizer servings
Number Of Ingredients 7
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
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
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
FRIED ROCK SHRIMP
Make and share this Fried Rock Shrimp recipe from Food.com.
Provided by dnc_usa
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions.
- 1. For Shrimp:.
- Using 3 shallow baking dishes 1 for flour, egg and Panko.
- dredge rock shrimp first in flour remove excess, then egg and finally Panko set aside.
- In a heavy sauce pan or deep fryer heat oil to 325 degrees.
- add shrimp gradually and fry until golden brown remove from oil and drain on a paper towel.
- 2. For Sauce:.
- In a medium saute pan melt Butter over medium heat, add chili sauce simmer about 1 minute until bubbling, add tequila and flambe until sauce slighty thickens. Remove from heat and squeeze lime.
Nutrition Facts : Calories 2381.4, Fat 226, SaturatedFat 31.1, Cholesterol 179.9, Sodium 1048.5, Carbohydrate 59.5, Fiber 4.9, Sugar 7.2, Protein 32.8
GRILLED SHRIMP WITH CHILE AND GARLIC
Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.
Provided by Ali Slagle
Categories easy, quick, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
- Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.
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- 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.
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