Chile-roasted Shrimp

Chile-roasted ShrimpRecipe
Kate Sears
Donald Link, Herbsaint. Shuttling back and forth between jobs in New Orleans and San Francisco has added a refined style to Donald's Cajun/Creole background, as in this spicy and delicious but not exactly Cajun recipe. For easy peeling, use shell-on deveined shrimp, whose shells come pre-cut up the back.
Makes 4 main-course servings or 6 to 8 appetizer servings


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1/4 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 salt
1 tablespoon dried oregano
1 teaspoon ground pepper
Juice of 1 lemon (about 3 tablespoons)
2 garlic cloves, thinly sliced
3/4 cup shrimp stock or water
1 tablespoon butter


Prep: 10 Minutes
Cook: 18 Minutes

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 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.

3. 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.

Created date

October 2007