Tuesday, May 3, 2011

Spicy Garlic & Jalapeno Shrimp

I found this recipe online, made a few changes to it to suit my own tastes (more garlic, more heat, more, more, more!).  It's fantastic!


1 pound large raw deveined shrimp 
1/2 cup olive oil
3 jalapeños, NOT seeded, coarsely chopped
4 garlic cloves, thinly sliced
1 tablespoon dried oregano
1 1/2 tsp salt
1 teaspoon freshly ground black pepper
1 lemon, juiced
1 tablespoon butter

In a large bowl, combine the shrimp with the olive oil, jalapeños, garlic, oregano, salt, pepper, and lemon juice and toss well to mix. Cover and marinate the shrimp at room temperature for 20 minutes, or in the refrigerator for up to 6 hours.

Preheat the oven to broil and place a baking sheet in the oven for at least 10 minutes so that it gets extremely hot.  Remove the hot pan from the oven and spread the shrimp across it in one layer.  Pour the remaining marinade and bits of garlic and jalapeño over the shrimp.

Roast the shrimp until they turn bright pink, 8-10 minutes, without stirring.  Remove the shrimp from the oven and slice the butter into a couple of pieces and drop onto the baking sheet.  The heat should melt the butter and make a nice sauce.  Mix well and remove from the pan.  Serve the shrimp and sauce with warm French bread for dipping.

Tips - Be sure to buy the raw, frozen shrimp because it will be more tender.  This recipe is usually made with the head-on shrimp but I personally don't like seeing the little beady eyes. Feel free to substitute, it might taste better, so long as the eyes are not a problem for you!
Next time I make this, I am going to try omitting the butter and using it for shrimp tacos!
Also, for less heat, use fewer jalapeños and/or remove the seeds.

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