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shell on shrimp with rosemary, garlic and chile

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Shrimp

Shell-On Shrimp With Rosemary, Garlic & Chile

This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope you will trust me and give the whole shrimp a try. Frying the shrimp in hot olive oil quickly crisps the shells up and seals in the juices, and throwing the salt on hot shells just as they come out of the hot oil really bonds the salt on to the shell, granting plenty of flavor. I like to squeeze a little lemon over everything for the acidity, and also because it softens both the flavor and the texture of the shells.

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.

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