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.
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
How to Make It
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.
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.
Living in the Florida panhandle with shrimp abundantly available year round, we try a different Chile-garlic shrimp recipe at least once a week.This recipe is unique, easy to prepare, bursting with flavor and has just the right amount of heat. Served with a green salad with walnuts, shaved Parmesan, Dijon vinaigrette and fresh baked bread this meal is memorable.It is not surprising that it was created by Donald Link, chef at Herbsaint, one of New Orleans' best restaurants.
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