Pimentón Garlic Shrimp with Orange Oil

Pimentón Garlic Shrimp with Orange Oil

Pimentón Garlic Shrimp with Orange Oil

Yield: Makes about 24 appetizer pieces


Ingredients

1 lb. shrimp, 21-25 count, peeled and deveined with tail on
2 Tbsp. olive oil
1 clove garlic, minced
2 tsp. pimentón ahumado (Spanish smoked paprika)
1 tsp. kosher salt
1 tsp. orange infused olive oil * 


Preparation

Oven Temperature: 530-560 degrees

In a medium bowl toss shrimp with olive oil and then with garlic, paprika and salt.

Flame Height: 5

Arrange shrimp in a single layer on a thin aluminum pan and roast in the center of the oven for 2-3 minutes, rotating pan 180 degrees halfway through. Shrimp will be bright pink and springy to the touch. Drizzle with orange oil before serving. These look lovely served in a Spanish cazuela.

 *If you can’t find an orange olive oil in a specialty grocery, grate some orange zest into a small jar of extra virgin olive oil and let sit for an hour or so.

 



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