| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 appetizer servings |
Ingredients
- 2 garlic cloves, thinly sliced
- 2 dried red chiles, broken
- Extra-virgin olive oil
- 1/2 pound rock shrimp
- Kosher salt
Instructions
- Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas
- *This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan.
- Add the garlic and chile to the ramekins and cover with oil to about 1/4-inch deep. Bring the ramekins to a high heat. (This can be done on the grill.) Season the shrimp with salt.
- When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil!
- Sooooooo yummy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 58 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 91 mg |
| Sodium | 138 mg |
Reviews
I have been making this recipe for many years, my only changes are I always use dried Guajillo Chiles. I buy them in a package at the grocery store, they are a rich red color about 4-5 inches long and very mild with an extraordinary flavor. Cut or tear them in pieces and add to the olive oil. I use about 20 per lb shelled and deveined shrimp and also sop up the juices from an iron skillet with french Bread. Bev Cooks, Oceanside, CA
Anne, you are a genius and my personal favorite. This was a simple, but elegant and extremely easy recipe. I have entertained with it!
Anne Burrell your recipe is the BOMB! This recipe went well with Lobster Tails with Clarified Butter and Lemon-Caper Calamari Steaks with Broccolini. I substituted the dried red chiles for roasted red chiles as I did not want too much heat. The olive oil with the garlic cloves and the roasted red chiles was bursting with flavor. Indeed, you need to have the bread to scoop up the olive oil and you are so correct, it’s sooooo yummy!
This went great with the Eggs Flamenco that Anne made on the show with the shrimp. I didn’t have rock shrimp or red chiles, so I used red pepper flakes and fresh shrimp cut into bit size pieces. The shrimp was cooked perfectly and the garlic oil made them succulent, but they were a touch bland. We took the shrimp and put them over the Eggs Flamenco. They tasted really great together.
This recipe is so easy and simple and has so few ingredients, it’s hard to believe it has so much flavor! I really wasn’t expecting it to be as good as it was. The best part is sopping the bread in the olive oil. I used a bag of large frozen shrimp, cooked it and served it in a small cast iron skillet. We had it for a main course along with sauteed spinach and crusty bread, wow!
Anne, you rock!! This is so simple, yet so tasty. I altered it a bit as follows – I used a cast iron bowl (since I had trouble finding cazuelas). I held off on the chile, but added a few thyme sprigs and a teaspoon of pickled capers (careful – they will burn if in too long). I also served it with clarified (drawn) butter and grated pecorino romano cheese, both used as “last-second” dips. Next time, I may incorporate some baby arugula chiffonade and sun dried tomato pieces, perhaps on toothpicks…. Lots of room to play with this one!
I do it in a small cast iron skillet that I bring to the table. My husband and I fish out the sizziling shrimp to our plates and sop the juices up from the pan. Thats how I did it 30 years ago! I used to live in Germany and one of my favorite restaurants was a little Spanish place that served this dish and the best Sangria ever. The first time I tried this I was transported back to that time and it makes me soooo happy.
This recipe is so simple, so delicious, so fast, so intensely flavored – you are seriously silly if you don’t try it. I used a few frozen shrimp from the big bag in the freezer, so they were considerably larger than the rock shrimp in the recipe – no worries. I found a big bag of “Chile Arbol Entero” at the grocery store for $1.29; they will last forever and they are perfect for this dish. Definitely a keeper recipe.
I love to eat tapas for lunch, and this recipe is as traditional as a tapas recipe can be! Love these simple flavors! I usually serve this with pieces of crusty bread so I can sop up the juice! Yum!!