| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Chinese, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Small shrimp |
|
|
Salt |
| 2 |
|
Dried chili peppers |
| 4 |
tb |
Garlic oil |
| 4 |
tb |
Olive oil |
|
|
Paprika |
|
|
Chopped parsley |
INSTRUCTIONS
Shell, devein, and rinse shrimp. Sprinkle with salt and let sit 10
minutes. Remove seeds from chili peppers and crumble into small bits. Set
aside. Combine oils and set aside. In 4 shallow ovenproof baking dishes,
divide the shrimp, chili pepper, and oil. Place in a 425 degree oven and
bake for 8-10 minutes until shrimp turn pink, tossing shrimp once or twice
during baking. Remove and sprinkle with paprika and chopped parsley.
Serve immediately with fresh country bread for soaking up the oil
Source: Williams-Sonoma, Adapted from "Tapas."
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is a know-all”