| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 cups extra-virgin olive oil
- 1 (16-ounce) pepperoni, 1/2-inch dice
- 1 head garlic, peeled and chopped
- 1 teaspoon adobo seasoning
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined
- Crusty chewy bread, for sopping
Instructions
- In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 962 |
| Total Fat | 88 g |
| Saturated Fat | 19 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 41 g |
| Cholesterol | 262 mg |
| Sodium | 1469 mg |
Reviews
Delicious! I love everything about this recipe. It’s takes the fishy taste away from the shrimp, leaving a bright and flavorful sauce perfect for dipping! Will definitely make again.
I love this recipe! I used less cayenne. The shrimp have a fantastic flavor but this dish is as much about sopping the amazing garlicky pepperoni oil with crusty bread – so use ALL the oil. I serve this as an appetizer for New Year’s Eve. I have a family of foodies and they look forward to it!
Tried this once before and loved it!!! I am so glad I found this again.
Too oily, spicy, and too salty. Liked the shrimp, but that’s it. Will make the shrimp again coated with the spices with less cayenne and sauteed, but won’t ever do the pepperoni and oil thing ever again.
I was surprised the pepperoni didn’t express as much color or flavor to the oil as I expected. The shrimp had a nice flavor but the guests at the party I brought it to didn’t get excited about dipping the bread into the sauce. I DID use less oil- about 3/4 cup less. If I had used the whole amount I think it would have simply been lots of mildly spiced oil. I probably won’t make this again– quite expensive to make with not the usual amount of rave.
It was wonderful! A different taste for shrimp. I have done the chrizo with the shrimp it is good This is fun. Try coleslaw with it. We did bread from Finley Market in Cincinnati OH.It was wonderful!
I saw it on tv and i cannot wait to try it..I do agree that 1 1/2 cup of olive oil seems a little bit too much….but other than that i think it should be very nice…
OMG Yummy! We served it over fresh linguini and used 1/2 cup less of olive oil. I will make it again but will use a less cayenne.
I saw this on tv and it looked delicious, so i tried it. Well unfortunately the 1 1/2 cups of olive oil was too much and the saltiness of all that pepperoni was also too much for me and my husband’s taste. However, the shrimp were delicious. Don’t think its worth spending all that olive oil on. hope it helps
When I saw this I had to go out and buy everything for it!! Can’t wait to try it this evening:)