Chili Gremolata roasted shrimp

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  • Yield: 4 Servings
  • Total Time: 20 Minutes


For the Shrimp
  • 2 halved lengthways red serrano chilies
  • 6 sliced cloves of garlic
  • 2 bay leaves, dried
  • ½ cup of olive oil
  • 1 & ½ lbs. peeled and de-veined shrimp, large
  • 1 wedge-cut lemon
For Chili Gremolata (herb condiment) and the Assembly
  • 1 de-seeded, chopped serrano  red chili
  • 1 grated clove of garlic
  • ¼ cup each of chopped fresh cilantro and parsley
  • 1 tbsp finely grated lemon zest
  • 1 tbsp olive oil
  • Kosher salt
  • Fresh ground black pepper
How to Make It
  1. Preheat the oven to 450F. Heat the bay leaves, oil, garlic and chilies in small sized sauce pan on med. heat till the mixture begins sizzling. Remove from heat.
  2. Toss the shrimp and chili oil in medium baking dish. Roast and turn when it is halfway done, till the shrimp cook through, about eight to 10 minutes.
  3. For gremolata, mix the chili, oil, zest, herbs and garlic in small sized bowl. Season as desired. Squeeze fresh lemon on shrimp and top them with gremolata. Serve.

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