Prawn
Shell-On Shrimp With Rosemary, Garlic & Chile
This is one of the best ways to experiment with shell-on shrimp. With just a few ingredients, you'll be amazed by how much flavor you're able to get out of the shrimp. It's a one-pot wonder and it all comes together very quickly. You'll love it for an easy weeknight dinner, appetizer, or side. Serve over pasta or rice for a heartier meal. And yes, you can eat the shells. Though you may face some skeptics, that delicious, satisfying crunch will hopefully win everyone over after the first bite.
Ingredients:
- 1/4 cup olive oil
- 1 1/2 pounds whole, shell-on shrimp (if you can find them with the heads on, even better)
- 1 dried chile, such as chile de árbol
- 2 sprigs rosemary, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 lemons, cut into quarters
- flaky sea salt
Directions:
- Heat the oil in a heavy pan (a cast-iron pan is great for this), large enough for the shrimp to fit in one layer. When the oil is hot, start adding the shrimp to the pan—just a few at a time so as to not chill the oil. Cook for 3 to 4 minutes, until the shrimp turn pink and the shells start to crisp up. Flip the shrimp and continue to cook on the other side.
- Add the chile, rosemary, and garlic and cook, tossing occasionally, for 2 to 3 more minutes, until heated through.
- Using a slotted spoon, remove the shrimp with as much of the garlic and rosemary as you can get. Season immediately with salt so that it sticks to the shells.
- Serve with lemon wedges to squeeze over the shrimp. Eat everything: The shells will be crispy and flavorful.