Who knew baked shrimp could be this good? This recipe is an adaptation of Hung Huynh’s Olive-Oil Baked Shrimp served at NYC hot spot Catch. It’s a perfect dinner party dish with few ingredients & quick preparation. I gave it a little Mexican flair by replacing parsley with cilantro and lime juice for lemon.
What you need: measuring spoons/cups, paring knife, chef’s knife, cutting board, mixing spoon, large baking pan
- 2 1/2 lbs of large raw shrimp (peeled, deveined, tails off)
- 3 tsp garlic puree
- 1/3 cup white wine
- 1 can chopped tomatoes (approximately 14 1/2 oz)
- 3 tbs chopped fresh cilantro
- 4 tbs freshly squeezed lime juice
- 3/4 cup olive oil
- 1 tbs red chili flakes
- 2 1/2 tsp salt
- 6 cilantro sprigs for plating
Preheat oven to 375˚F. Peel and clean the shrimp and set aside (pop them in a fridge in a Ziploc to add to the sauce later if you are not making the dish right away). Place all the ingredients (except for the shrimp) in a baking pan. Stir to combine. (You can cover the baking dish with foil or saran wrap and keep in the fridge until you are ready to bake.) Add in the shrimp, making sure to coat them evenly with the cooking sauce. Bake for 15 minutes or until the shrimp are cooked through.
To Serve: This dish is best served over rice. The rice absorbs the wonderful sauce and really makes the shrimp the star. Place a generous scoop of rice into the center of a warmed bowl, divide the shrimp evenly and place on top of the rice. Drizzle the pan sauce over the top and put a fresh sprig of cilantro.