A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
The combination of garlic, olive oil, chili oil and thyme makes an amazing broth for baked shrimp and crusty bread! It's a quick, fun, addicting dish perfect for a party or any night of the week!
Tapas served family style is the best way to describe this shrimp dish perfect for entertaining! Serve it in its casserole dish with a large spoon for scooping and be sure to have plenty of crusty bread on the side! Watch it disappear!
Baked shrimp with garlic and chili oil
2 pounds large shrimp, shelled and deveined
Salt and freshly ground pepper
3/4 cup extra-virgin olive oil
4 cloves garlic, 2 crushed, 2 very thinly sliced
2 tablespoons red chili oil
1-2 tablespoons fresh thyme leaves (plus a few sprigs for garnish)
Preheat oven to 500 degrees F.
Place a 1/4 cup olive oil in a small pan. Add the very thinly sliced garlic. Turn on your heat to medium and cook garlic slices until beginning to sizzle and lightly brown, about 3-4 minutes. (Be careful not to overcook.) Using a slotted spoon, quickly remove garlic chips from the oil and place them on a paper towel to dry. Set aside.
Place shrimp in an ovenproof casserole dish with low edges. Sprinkle with just a bit of salt, pepper and the crushed raw garlic. Stir around.
Add remaining 1/2 cup of olive oil and fresh thyme, stir around again.
Bake in the oven until shrimp turn pink and are cooked through, about 6 to 7 minutes, depending on the size of your shrimp.
Remove from oven and drizzle with red chili oil (more or less depending on how spicy you like it). Garnish with fresh thyme springs and your toasted garlic chips.
Serve with a crusty bread and add more olive oil if desired.