02 February, 2012

Roasted Shrimp with Garlic and Red Chile | Bobby Flay

Bobby Flay's Roasted Shrimp with Garlic and Red Chile
Serves: 4 to 6
Garlic Oil:
4 cloves garlic, thinly sliced
3/4 cup pure olive oil
Kosher salt

Garlic oil, recipe above
1 1/2-LB large shrimp (21-24) shelled and deveined
1 1/2 Tbsp ancho chile powder or pure chile powder
1 Tbsp finely chopped fresh thyme
Kosher salt and freshly ground black pepper

For serving:
French bread, warmed in the oven and cut into slices

Combine garlic, oil and 1 teaspoon salt in a small saucepan; bring to a simmer over low heat and cook until the garlic slices are lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels and season with a pinch of salt and reserve oil.

Preheat the oven to 450ºF.

Combine the garlic oil, shrimp, ancho powder and thyme in a large cazuela or an oven proof shallow pan and season with salt and pepper. 

Roast the shrimp until pink and just cooked through, about 6 minutes, stirring once. 

 Serve shrimp from the cazuela or pan with bread to dip in the juices.

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