oven roasted shrimp with red chile oil
via bobby flay
serves 8
24 large shrimp, shelled and deveined
Salt and freshly ground pepper
Extra-virgin olive oil
2 cloves garlic, crushed
Red Chile Oil, recipe follows
1 tablespoon fresh thyme leaves
Toasted Garlic Chips, recipe follows
Preheat oven to 500 degrees F.
Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme. Serve with crusty bread.
Red Chile Oil:
1 cup olive oil
6 dried chiles de arbol, lightly toasted and crushed
6 cloves garlic, finely chopped
Pinch salt
3 sprigs fresh thyme, leaves removed
Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
Notes: Because I had to share oven space with the potatoes, I roasted the shrimp at 400 until they were pink. For the red chile oil, I added more garlic and some red pepper flakes and let it simmer, instead of blending it.
