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Cast Iron Garlic Shrimp With Chorizo and Green Olives
This rustic baked shrimp appetizer is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.
👥 10 Servings👤 Amy Thielen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Remove 3 wide strips of zest from the orange and set aside. Halve the orange and squeeze the juice into a small bowl; reserve.
2
Combine the shrimp, garlic, orange zest, bay leaves, rosemary, salt, pepper, and both kinds of paprika in a mixing bowl and drizzle the orange juice over all. Toss to combine. Cover and marinate the shrimp in the refrigerator for at least ⏱️ 2 hours, and as long as 24.
large shrimp (about 20), shells removed but tails left on1 poundbay leaves, preferably fresh6
3
When you’re ready to cook the shrimp, preheat the oven to 350ºF.
large shrimp (about 20), shells removed but tails left on1 pound
4
I bake the shrimp in two batches because they need to cook in a single layer, but feel free to cook them all at once in one enormous pan. Heat a heavy ovenproof sauté pan over medium-low heat and add ⅓ cup of the olive oil. When it feels warm to the touch, add half of the shrimp, including half of the orange peels and bay leaves. Add half of the chorizo and olives and toss to coat. Pop the skillet into the hot oven and bake for ⏱️ 5 minutes, then flip the shrimp. Continue to bake until the garlic sizzles and the shrimp have curled into loose C shapes, another 3 to ⏱️ 5 minutes, depending on their size. Keep a close watch on the oven to keep from overcooking them; when you think you can smell the garlic hitting the smoky olive oil, they’re pretty close.
large shrimp (about 20), shells removed but tails left on1 poundbay leaves, preferably fresh6
5
Set the pan on a trivet and serve with plenty of bread for dipping into the rusty, garlicky oil. When the shrimp have disappeared, add the remaining ⅓ cup olive oil and then the rest of the shrimp and aromatics to the same pan, building on the compounded flavor, and cook the second batch.
large shrimp (about 20), shells removed but tails left on1 pound
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