seared shrimp with chili oil & garlic
It seems like a lot of steps, but this recipe comes together really quickly if you prep ingredients in advance. Aleppo and Urfa Biber are not spicy hot kinds of chiles, so it won't burn your mouth! (Best place to buy these spices is Spice House, btw! Or Cost Plus World Market). We like this over fettuccine or Israeli couscous. The leftover chili oil will keep for about a month and is wonderful over lots of other things, like grilled veggies, fried eggs, etc. Adapted from Saveur.
prep time
25 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- CHILI OIL:
- 1/4 cup olive oil
- 1/4 cup grapeseed oil (or canola oil)
- 1/2 lemon, zested in wide strips
- large bay leaf (or 2 small)
- 1 1/2 teaspoons urfa biber chile flakes
- 1 1/2 teaspoons aleppo chili pepper
- SHRIMP:
- 16 - jumbo shrimp, preferably head & shell on
- 4 cloves garlic, thinly sliced
- 6 - thin scallions
- 1 cup white wine (pinot grigio or other dry white)
- 1 teaspoon smoked paprika
- 1 teaspoon aleppo chili pepper
- 1/2 - lemon, juiced
- GARNISHES:
- 2 tablespoons flat leaf parsley, chopped
- 4 - lemon wedges, for garnish
How To Make seared shrimp with chili oil & garlic
-
Step 1Make the chili oil: Place all the oil ingredients in a small heavy saucepan. Bring to a simmer and cook for about 20 minutes, to infuse the flavors. Remove from heat and let cool to at least lukewarm. Once cool, pour into a mini blender container and blend until smooth.
-
Step 2Make the shrimp: If using whole shrimp with head and shell on, use kitchen shears to cut along the underside of the shrimp. Using your fingers, or a tweezer, carefully remove the vein.
-
Step 3Place the cleaned shrimp in a bowl. Add enough olive oil to coat, about 2 tablespoons. Add salt generously. Use your hands to gently coat the shrimp in the oil and distribute the salt.
-
Step 4Heat a large skillet. Add the shrimp in a single layer and cook about 2 minutes per side, allowing the shrimp to sear and get golden spots on the shells. Don't overcook, as they will cook a little more in the sauce. Meanwhile, wash and dry the bowl.Transfer the seared shrimp to the clean bowl.
-
Step 5Add about a tablespoon of olive oil to the pan. Add the scallions and cook, stirring often, until barely beginning to color. Add the sliced garlic and cook for another minute, stirring. Don't allow the garlic to burn.
-
Step 6Carefully add the wine. It will splatter. Add the paprika and urfa biber. Cook until the alcohol evaporates and the wine has reduced by about 2/3. You still want sauce at the bottom of the pan, to finish cooking off the shrimp.
-
Step 7Add the lemon juice to the pan and stir to combine. Return the seared shrimp to the pan and cook briefly, about 1-2 minutes, turning shrimp to coat.
-
Step 8Serve over pasta noodles or Israeli couscous. Place the shrimp on the pasta, spoon a bit of pan sauce over the shrimp. And finally, drizzle some of the chili oil over all. Garnish with the chopped parsley and serve with a wedge of lemon.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes