Chile-roasted Shrimp

Chile-roasted Shrimp
Photo by Kate Sears

Ingredients

  • ¾ cup shrimp stock or water
  • 1 tablespoon salt
  • 2 garlic cloves, thinly sliced
  • ¼ cup plus 2 tablespoons olive oil, divided
  • 1 pound large fresh shrimp, unpeeled
  • 3 green jalapeño peppers, stemmed (not seeded) and thinly sliced
  • 1 tablespoon butter
  • + 3 more ingredients
    • 1 teaspoon ground pepper
    • 1 tablespoon dried oregano
    • Juice of 1 lemon (about 3 tablespoons)

1. Combine 1/4 cup olive oil and next 7 ingredients in a large bowl, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours. 2. Preheat oven to 450°. Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single lay...

View full recipe at My Recipes

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