Prep 15 mins
Cook 35 mins
This is one of the best shrimp dishes I've ever had. It was inspired by a similar dish I had at Bobby Flay's restaurant Bolo a while back. This is fantastic with a good crusty Italian bread to spread the garlic on and soak up the sauce, but you might also try it served over pasta, maybe with a splash of lemon juice.
- 2 heads garlic
- 5 -6 dried chilies or 1⁄4 teaspoon crushed red pepper flakes
- 1⁄3 cup extra virgin olive oil
- 1 lb large shrimp, peeled and deveined
- 1 loaf crusty Italian bread (optional)
- Preheat the oven to 350 degrees F.
- Separate garlic cloves and peel them.
- Place oil, chilies and garlic in a baking dish, small enough so that the oil completely covers the bottom, but large enough that the shrimp will fit in one layer Roast the garlic covered for about 30 minutes, or until golden brown and easily mushed Add the shrimp, stir to coat with oil and roast covered for another 5 minutes or so, just until the shrimp turns translucent Serve hot with Italian bread, spreading roasted garlic on the bread and soaking up the sauce with the bread.
- IMPORTANT NOTE: To obtain maximum flavor of this dish, be sure to peel the shrimp BEFORE cooking. Five minutes is not enough time for the shrimp to absorb the flavor of the oil, garlic and chilis through the shell.
This was delicious. I served the shrimp over some angel hair pasta with Parmesan cheese on top and also had bread to sop up the extra juices. Thanks for posting.
I have tried this with fresh and with frozen shrimp, wonderful. The last time I added some oregano, GREAT RECIPE!
Absolutely outstanding. This was truly a treat. The only thing I did differently was to add a bit of butter to the oil when I added the shrimp. It just made the "sauce" a little richer. But what an excellent and easy dish to prepare. Fit for royality and everyday fare as well. Thank you Tom