Recipe courtesy of Bobby Flay
Roasted Shrimp in Cazuela
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 50 mg
- Sodium
- 404 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 377
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 50 mg
- Sodium
- 404 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
- Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.
My Private Notes
Show:
Thanksgiving Live
Episode:
Thanksgiving Live
