Ingredients
- 2 garlic cloves, thinly sliced
- 2 dried red chiles, broken
- Extra-virgin olive oil
- 1/2 pound rock shrimp
- Kosher salt
Directions
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!
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By largoloubear
Saint Petersbur...
on July 12, 2011
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Anne, you are a genius and my personal favorite. This was a simple, but elegant and extremely easy recipe. I have entertained with it!
By toinspire
San Diego
on February 15, 2011
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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!
By Avocado Lady
Bonsall, CA
on January 14, 2011
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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.
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