Oven roasted shrimp with toasted garlic chips and chili oil


Shrimp, shelled and deveined (the foodnetwork.com version recommends 24.  However, if you can track them down, I think the larger the size the better)

2 cloves garlic, crushed

Toasted garlic chips (recipe follows)

Red chili oil (recipe follows)

extra-virgin olive oil

1 T. fresh thyme leaves

salt and pepper, to taste


1 c.  extra-virgin olive oil

6 cloves garlic, finely chopped

several T. of your choice dried chilis (I actually just used ordinary crushed red pepper from the spice aisle)

3 sprigs fresh thyme, leaves removed


Blend all ingredients in a blender until smooth.. Strain through a fine mesh strainer into a bowl.


1 c. extra-virgin olive oil

8 cloves garlic, thinly sliced


Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices just begin to brown.  Be careful – they can burn quickly.  Remove with a slotted spoon to a plate lined with paper towels and season with salt.


Preheat oven to 500 degrees F.

Place the shrimp in an ovenproof dish, seasoning the shrimp with salt and pepper.  Drizzle extra-virgin olive oil over the shrimp, add the crushed garlic to the dish, and toss to coat. Roast the shrimp in the oven until pink and cooked through, approx. 4 to 5 minutes. Drizzle the red chili oil generously on top, sprinkle the fresh thyme and garlic chips on top, and serve.  

As modified from Bobby Flay’s recipe for oven roasted shrimp with garlic chips and olive oil on foodnetwork.com.  Last visited April 8, 2014.

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