Chile-roasted Shrimp

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.

Yield: Makes 4 main-course servings or 6 to 8 appetizer servings
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Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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