I am the first to admit that I don’t much care for seafood. I want to but during my childhood, I wasn’t exposed to it so never developed much of a taste for it. “Seafood” consisted of fried lake perch that Grandpa caught ice fishing. And we only ate it on Fridays during Lent. There was that one time when I was a kid and we went to Washington DC. Our friends took us to a ‘really fancy’ restaurant with a giant water wheel in the middle of the dining room. (Well, it seemed really fancy at the time.) I told Mom I wanted to order fish which she tried to talk me out of, however I was undaunted. I then spent the rest of the meal in Dad’s lap helping him eat his prime rib, which was delicious.
So, a few years ago, when I tried a garlicky broiled shrimp appetizer at a local restaurant that I truly enjoyed, I knew I had to log this one in the books during Lent. I’ve kept the idea of it in the back of my mind ever since. This dish is garlicky and a little spicy and way easy. When you finish it with a spritz of fresh lemon and a dusting of chopped flat-leaf parsley, it’s positively addictive!.
This garlicky chili broiled shrimp is so easy and delish!
Garlic Chili Broiled ShrimpCourse: StartersCuisine: AmericanDifficulty: Easy
This shrimp is so easy and delicious! It’s a great appetizer but you could easily serve it with rice and a salad for a light supper. Make sure you dip some bread in the flavorful cooking oil – it might be my favorite part!
8 oz peeled and deveined shrimp
2 tbsp chopped garlic
1/2 tsp red pepper (chili) flake
1/2 tsp smoked paprika
1-1/2 tsp (7.5 grams) salt
1/3 cup olive oil
2 tbsp white wine
2 tbsp chopped flat-leaf parsley
- For Serving:
Sliced good quality baguette
- Preheat broiler on high. Place oven rack on shelf closest to heating element.
- Dry shrimp and place in shallow oven-proof container – I use a 10” Pyrex pie dish.
- In small sauté pan combine garlic, red pepper flake, paprika, salt, vermouth and oil. Bring just to simmer over medium heat.
- Pour oil mixture evenly over shrimp and broil 3-5 minutes or until shrimp just starts to turn opaque.
- Remove from oven and sprinkle with parsley. Squeeze a few wedges of lemon over shrimp and serve with baguette slices.
- Simmering the oil mixture takes a little of the raw taste out of the garlic and mellows it a bit.
- I like to use Dry Vermouth whenever a recipe calls for dry white wine. It’s inexpensive, consistent and shelf stable (I can open it and leave it on my counter for weeks not losing any noticeable quality in the finished product.)
- I use Diamond Crystal Kosher Salt, in the big red box. If you can, purchase it at Amazon or Walmart. If not, I recommend weighing your salt to get accurate results. The volume of salt can vary by as much as 75% by weight so it can make a HUGE difference to your recipe.
- DON’T overcook the shrimp – it will quickly become tough if you leave it under the broiler too long.
- I like to serve this in a shallow white bowl and pile on all the oil the shrimp cooked in. It’s absolutely delicious to dunk your bread into!