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Broiled Garlic Shrimp

This is as simple a shrimp dish as there is. Bring it out whenever you find some really fresh, large shrimp of the best possible quality. Heat up the broiler and away you go.

  • 3 lbs. whole shrimp, 15-20 count to the pound
  • Salt
  • Pepper
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup finely chopped garlic
  • 2 Tbs. lemon juice

Seafood al ajillo (“with garlic”), with shrimp. It can be made with an assortment of other seafoods.

Preheat the broiler, setting the rack about three inches from the heat.

1. Peel the shrimp and butterfly them by cutting three-fourths of the way through along the back. Remove the vein while you’re at it. Leave the tail on or not, as you prefer.

2. Arrange the shrimp, split side up, on a baking pan or pizza pan covered with a sheet of aluminum foil. Season with salt and more pepper than you might ordinarily use.

3. Heat the olive oil in a small saucepan over medium heat until it’s fragrant, then add the garlic. Cook for just one minute, then remove from the heat. Stir in the lemon juice.

4. Drizzle the olive oil and garlic over the shrimp. Put the shrimp under the broiler and broil for three to five minutes, depending on the size of the shrimp. The shrimp should be firm. Serve immediately.

Serves four entrees or eight appetizers.

500BestSquareSeafood Gumbo @ Liuzza’s By The Track

DishStars_3
Known for its well-worn neighborhood joint environment as well as for its food, this Liuzza’s (there’s another one, unconnected) serves gumbo the way I wish everyone did. They make the roux and seafood broth the day before, but they leave out most of the palpable seafood–shrimp, crabmeat, and sometimes oysters. Those go into the pan only when an order is whipped up. That keeps all the seafood firm and vividly fresh. I wish everyone did this.

 

Liuzza’s By The Track. Esplanade Ridge: 1518 N Lopez. 504-218-7888.

This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.

3 Readers Commented

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  1. samson, ingrid on January 24, 2015

    like a gumbo recipe

    • Tom Fitzmorris on January 24, 2015

      In the main menu above, click on Recipes, then look down the A-Z listing of our recipes for Gumbo. Over 700 recipes are here for your reference.

      Tastefully yours,
      Tom Fitzmorris

      P.S. After you’ve finished, think about subscribing Free to our daily Red Bean Edition. Five or six new articles, including recipes and reviews, every weekday. We don’t share your email and it’s easy to get off the list. Click on Welcome in the Main menu above.

  2. Tim on January 24, 2015

    Seems obvious, doesn’t it? The base keeps for a pretty good while.

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