Chef Anne Burrell Shrimp with Garlic Oil

A Pinot Grigio Please.......

Ingredients

• 2 garlic cloves, thinly sliced
• 2 dried red chiles, broken
• Extra-virgin olive oil
• 1/2 pound rock shrimp
• Kosher salt

Directions

Special equipment: 2 (4-inch) flameproof ramekins such as terra cotta cazuelas

*This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan.
Add the garlic and chile to the ramekins and cover with oil to about 1/4-inch deep. Bring the ramekins to a high heat. (This can be done on the grill.) Season the shrimp with salt.
When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil!
Sooooooo yummy!

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Sooooooo yummy!