- Level: Advanced
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 815
- Total Fat
- 75 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 40 mg
- Sodium
- 443 mg
- Level: Advanced
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 815
- Total Fat
- 75 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 40 mg
- Sodium
- 443 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
- In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.
