A recipe from Alex Guarnaschelli’s
Home Cook: Recipes To Know By Heart
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Roasted Shrimp with Chile and Almonds
This recipe for Roasted Shrimp with Chile and Almonds along with the elegant Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt are both from The Home Cook, a new book by Alex Guarnaschelli.
The book is packed with inspirational flavor dense recipes from the Food Network star, from a whole chicken wrapped in bacon to easy pasta dishes, vegetable-focused recipes and even desserts, cocktails, jams and condiments.
The Home Cook reminds me of Melissa Clark’s Dinner book and if you fell in love with that one, I highly encourage you to take a look at this book.
Note that guajillo chile has not been tested. Other hot peppers, and peppers (capsicum) of many kinds have been and are Green Light and tolerated well. We did fine with these. Use your own judgment and try a small portion initially.
The almonds called for in this recipe, which you can see in the image, are slivered. They are not “sliced”, which are more often used in recipes. The slivered offer a particular texture that is necessary for this dish.
Make sure you read labels and buy the right nuts.
Reprinted from The Home Cook. Copyright © 2017 by Alex Guarnaschelli. Photographs copyright © 2017 by Johnny Miller. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
I really can’t get enough shrimp—poached in a court bouillon with some coriander and bay leaves, grilled with lots of lemon, and like this: roasted with some heat from chile and some richness from almonds. I like to use a dried chile for this because that slow-burning spice unfolds more with each bite.
While guajillo is my favorite, ancho or a few small árbol chiles would also do. The key is that balance of sweet briny shrimp, nutty rich almonds, and heat from a chile. Addictive.
Roasted Shrimp with Chile and Almonds
This easy shrimp dish is packed with heat, flavor and texture. An addictive combo to go along with drinks as a starter.
- 1 dried guajillo chile, stemmed, most seeds removed
- 2 tablespoons canola oil
- 12 extra-large shrimp, 10 per pound, peeled and deveined
- Kosher salt
- 1/2 cup (57 g) slivered blanched almonds
- Juice of 1 lemon
Preheat the oven to 350°F/180°C.
Grind the Chile: Put the guajillo in a spice or coffee grinder, or in a food processor, and pulse until it forms a coarse powder. Remove any large pieces.
Cook the Shrimp: Heat a large ovenproof skillet over medium heat and add the oil. Season the shrimp on both sides with salt and the chile powder. When the oil begins to smoke lightly, add the shrimp in a single layer and sear on the first side, 30 seconds. Quickly flip the shrimp over and put the skillet in the oven. Roast until the shrimp are cooked through and no longer translucent, 3 to 4 minutes.
Finish the Dish: Remove the skillet from the oven and transfer the shrimp to a serving bowl. Heat the skillet over medium heat and add the almonds. Cook, stirring, until the almonds brown, 3 to 5 minutes. Sprinkle the shrimp with the lemon juice and scatter the almonds over them. Serve immediately.
- Please note that since the type of chile recommended has not been lab-tested, we have not given this recipe our Green Kiwi for Elimination designation. If you have done well with other hot peppers, then certainly give this a try during the Challenge or Integration Phases.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.