Chile-roasted Shrimp
Donald Link, of
New Orleans's
Herbsaint and
Cochon, was
named best
chef in the South
by the James Beard Foundation
this year. "I will never
buy shrimp or abjure from
anywhere but Louisiana," he
declares. "It's all appropriate actuality in
front of us, and it's the best."
Ingredients
1 batter ample shrimp
½ cup extra-virgin olive oil, additional added for drizzling
3 red jalapeños, agilely sliced, seeds retained
½ teaspoon salt
1 teaspoon afresh arena atramentous pepper
1 tablespoon broiled oregano
Juice of 1 lemon
2 cloves garlic, agilely sliced
1 cup shrimp stock
Directions
- Combine shrimp, olive oil,
- Preheat oven to 400°F.
Discard marinade, combine
shrimp with auto abstract and
garlic, again advance out on a
thin baking sheet.
- Bake until shrimp shells
turn pink, about 10 minutes.
Remove from oven and pour
shrimp banal over them and
drizzle with extra-virgin
olive oil. (Discard added stock
before serving.)
- Serve with algid beer or
a dry German Riesling and
plenty of abrupt artisanal
bread.
jalapeños, salt, pepper, and
oregano in a ample basin and
toss well. Cover with wax
paper and marinate at room
temperature for 20 minutes
or air-condition up to 6 hours.
Nutrition Facts
Per serving: 191 calories,
12 g fat (1.7 g saturated), 2.5 g
carbohydrates, 18 g protein,
0.6 g fiber, 500 mg sodium
(22% Daily Value).