Name: Roasted Shrimp with Chile Gremolata
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes 4 servings
Ingredients: 2 red serrano or Fresno chiles, with seeds, halved lengthwise; 6 garlic cloves, thinly sliced; 2 bay leaves; 1/2 cup olive oil; 1 1/2 pounds large shrimp, peeled, deveined; 1 lemon, cut into wedges; 1 red serrano or Fresno chile, seeds removed if desired, finely chopped; 1 garlic clove, finely grated; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon finely grated lemon zest; 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 1 freshly ground pepper

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Roasted Shrimp with Chile GremolataPhoto by Christina Holmes

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.

Recipe information

Total Time
15 minutes
Yield
Makes 4 servings

Ingredients

Shrimp:

2 red serrano or Fresno chiles, with seeds, halved lengthwise

6 garlic cloves, thinly sliced

2 bay leaves

1/2 cup olive oil

1 1/2 pounds large shrimp, peeled, deveined

1 lemon, cut into wedges

Gremolata and assembly:

1 red serrano or Fresno chile, seeds removed if desired, finely chopped

1 garlic clove, finely grated

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon finely grated lemon zest

1 tablespoon olive oil

Kosher salt, freshly ground pepper

1 freshly ground pepper

Preparation

For shrimp:
Step 1
Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
Step 2
Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.
For gremolata and assembly:
Step 3
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.