| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 cup olive oil
- 6 dried small red chiles
- 5 sprigs fresh thyme
- 4 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 40 large shrimp, shelled and deveined
- Aged sherry vinegar, for drizzling
- Chopped fresh parsley, for garnish
- 1 baguette, sliced
Instructions
- Preheat the oven to 400 degrees F.
- Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
- Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 377 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 50 mg |
| Sodium | 404 mg |
Reviews
This was good. Also added some scallops I needed to use up. Did in a Cazuela I got at W-S a few years ago. I’m planning to cook some fish fillets using the same method. Fresh herbs make a big difference!
This was delicious! I halved the recipe and had the shrimp with a spinach and avocado salad. Used dried thyme instead of fresh. Sprinkled it with the juice of a fresh lime since I didn’t have sherry vinegar to give it a nice hit of acid. Wonderful and will make it again!