Chile-Garlic Shrimp

Head-on, shell-on shrimp are best in this recipe, which makes the most of shrimp's quick cooking time and tender, sweet character (although, use whatever shrimp you have on hand!).

During our Triple J Farm episode, we picked up a couple pounds of fresh shrimp and took them back to the kitchen to make this very quick and very easy dish. Olive oil, dried chiles, fresh garlic, a splash of Vignoles and shrimp are the main elements of what is sure to become one of your go-to shrimp dishes.

Pair with: Fruity, semi-dry Vignoles
We paired this spicy, savory shrimp dish with a fruity, fresh Vignoles from Stonehaus Farms. Vignoles (pronounced veen-yole) is a French-American hybrid that produces wines that have range from dry, to sweet, to late harvest dessert wines. Vignoles grapes are hardy enough to handle Missouri winters, and are one of the earlier ripening grape varietals in the state. Vignoles' crowd-pleasing capabilities and array of wine styles make it an incredibly popular choice among the wine-buying public.

Chile-Garlic Shrimp

Recipe by: Catherine Neville

Yield: 6 servings

  • 1/2 to 1 cup extra virgin olive oil

  • 1 lbs shell-on shrimp (head on as well if possible)

  • 4 dried chile de arbol, torn

  • 6 to 8 Thai bird chiles, whole

  • 3 garlic cloves, crushed

  • 2 tsp paprika

  • ¼ cup white wine, like Vignoles

  • Sea salt to taste

  • 2 Tbsp chopped fresh parsley

  • Fresh lemon juice

| Preparation | Rinse and pat shrimp dry. Using sharp kitchen shears, cut the shell of each shrimp from the head, down the back to the beginning of the tail.

Heat oil in a heavy skillet over medium heat until shimmering. Add chiles, crushed garlic, paprika and wine. Add a layer of shrimp without crowding the pan and cook until pink, about 3 or 4 minutes. Turn shrimp and cook another minute or two. Remove with slotted spoon to a serving platter and cook remaining shrimp.

When shrimp are piled on platter, season with salt, then spoon the seasoned cooking oil around the shrimp, sprinkle with parsley and add squeeze of lemon. Serve with warm crusty bread.

Catherine Neville