Roasted Rock Shrimp With Two Chiles Recipes

ROASTED ROCK SHRIMP WITH TWO CHILES

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, combine the chile peppers, garlic, ginger and lemon juice.
• Stir to mix, then add the rock shrimp and stir until the shrimp are evenly coated.
• Let sit for 5 minutes.
• Pour the shrimp mixture into a shallow baking dish and roast the rock shrimp until they are just opaque through, 8 to 12 minutes.
• Spoon the roasted rock shrimp onto individual plates, with rice alongside, if you like.
• Serve immediately.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE

Steps:

• Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
• Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
• Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

ROCK SALT SHRIMP

Steps:

• Preheat an oven to 400 degrees F.
• Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes.
• Add the minced garlic and olive oil to a mixing bowl to prepare the marinade.
• Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes.
• Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.

OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL

Steps:

• Preheat oven to 500 degrees F.
• Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
• 1 cup olive oil
• 6 dried chiles de arbol, lightly toasted and crushed
• 6 cloves garlic, finely chopped
• Pinch salt
• 3 sprigs fresh thyme, leaves removed
• Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
• 1 cup olive oil
• 8 cloves garlic, thinly sliced
• Salt
• Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.

RED LOBSTER ROCK SHRIMP CREOLE

Steps:

• Rinse shrimp briefly and remove any large veins that are visible.
• In a small sauce pan, melt 2 tablespoons of butter over medium heat.
• Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
• Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
• In a large skillet, melt two tablespoons of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
• Add shrimp and cook until no longer transparent (three minutes).
• Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
• Serve over hot rice (white or wild mixture).
• Chef's Tip:.
• If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time.
• Add a Cajun-style sausage when cooking the vegetables for an extra Cajun flair.
• Cajun- or Louisiana-style seasoning can be used instead of, or along with, salt, cayenne pepper and black pepper.
• Serve with French or sourdough bread.

POPCORN ROCK SHRIMP WITH SPICY HONEY

Steps:

• For the spicy honey:.
• In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
• For the popcorn shrimp:.
• Preheat the deep-fat fryer to 360 degrees F.
• In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
• Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

FRIED ROCK SHRIMP

Steps:

• Directions.
• 1. For Shrimp:.
• Using 3 shallow baking dishes 1 for flour, egg and Panko.
• dredge rock shrimp first in flour remove excess, then egg and finally Panko set aside.
• In a heavy sauce pan or deep fryer heat oil to 325 degrees.
• add shrimp gradually and fry until golden brown remove from oil and drain on a paper towel.
• 2. For Sauce:.
• In a medium saute pan melt Butter over medium heat, add chili sauce simmer about 1 minute until bubbling, add tequila and flambe until sauce slighty thickens. Remove from heat and squeeze lime.