Chile-roasted Shrimp
I have made this recipe for quite a long time, until now there is no one who told me this is not good. Very nice recipe.
Yield
4 servingsPrep
10 minCook
2⅓ hrsReady
2½ hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
olive oil
divided |
|
| 1 | pound |
shrimp
large fresh, unpeeled |
|
| 3 | each |
jalapeño pepper
stemmed (not seeded) and thinly sliced |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
oregano
dried |
|
| 1 | teaspoon |
black pepper
ground |
|
| 1 | each |
lemon
juice |
|
| 2 | cloves |
garlic
thinly sliced |
|
| ¾ | cup |
basic shrimp stock
or water |
* |
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
olive oil
divided |
|
| 453.6 | g |
shrimp
large fresh, unpeeled |
|
| 3 | each |
jalapeño pepper
stemmed (not seeded) and thinly sliced |
*
|
| 15 | ml |
salt
|
|
| 15 | ml |
oregano
dried |
|
| 5 | ml |
black pepper
ground |
|
| 1 | each |
lemon
juice |
|
| 2 | cloves |
garlic
thinly sliced |
|
| 177 | ml |
basic shrimp stock
or water |
* |
| 15 | ml |
butter
|
|
Directions
Combine ¼ 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.
Preheat oven to 450º.
Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot.
Carefully spread shrimp in a single layer across pan.
Bake 8 minutes, stirring once halfway through cooking.
Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan.
Stir well.
Serve in shallow bowls with good bread and cold beer or dry German Riesling.
