Roasted Shrimp with Chile Gremolata

Bon Appétit  | March 2014

by Dawn Perry

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photo by Christina Holmes

yield
Makes 4 servings

active time
15 minutes

total time
15 minutes

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

Ingredients

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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

Preparation

For shrimp:
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.

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:
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.

Per serving: 460 calories, 35 g Fat, 1 g fiber

Nutritional analysis provided by Bon Appétit

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