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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.
13

Yield

4

servings

Prep

10

min

Cook

2⅓

hrs

Ready

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 32667% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 2020mg 84%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 48g
Vitamin A 8% Vitamin C 16%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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