Pan Roasted Shrimp With Mezcal Tomatoes And Arbol Chiles Recipes

ROASTED SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
• Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
• Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

PAN-ROASTED SHRIMP WITH MEZCAL, TOMATOES AND ARBOL CHILES

Steps:

• MAKE THE BROTH: 1. On a hot grill or on a grill pan, roast tomatoes until the skins are charred and soft. On the same grill, toast chiles for a few seconds to soften. Transfer tomatoes and chiles into a blender and purée with clam juice. Strain. MAKE THE SHRIMP: 2. Prepare and assemble all ingredients for the shrimp and have them near the stove. 3. Heat a large sauté pan over medium-high and add clarified butter. When it's hot, add the arbol chiles. Fry lightly until they just begin to darken, which could take less than a minute. 4. Add garlic, onion and poblano chile and sauté for about 1 minute. 5. Add shrimp and cook for about 20 seconds. Add mezcal (if using a gas range, remove pan from the heat as you add the alcohol). 6. Cook for about 30 seconds and add tomato broth. 7. Simmer for another minute and add lime juice, cilantro and butter. Reduce for 30 more seconds, remove from heat and add 1/2 teaspoon salt. Check for seasoning. Add more salt if needed. Serve shrimp and sauce with lime wedges.

ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU

Steps:

• Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
• Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
• While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
• Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
• Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
• To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.