Garlicky Roasted Shrimp with Parsley & Anise Recipe
October 7, 2021
2 pounds of jumbo wild-caught American shrimp
1/4 cup of salt
1/4 cup of vegetable oil
6 cloves of garlic
1 tsp of anise seed
1/2 tsp of red pepper flakes
1/4 of tsp pepper
4 of tbsp unsalted butter
2 tbsp of fresh parsley
Dissolve salt in 1 quart cold water in a large container. Using kitchen shears or a sharp paring knife, cut through the shell of shrimp and devein but do not remove the shell. Using a paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in a large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to the butter mixture; toss well, making sure the butter mixture gets into the interior of the shrimp. Arrange shrimp in a single layer on a wire rack set in a rimmed baking sheet.
Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until the second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.
DAVID CULI HYDE PARK RESTAURANT GROUP Chef Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse...
David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin Seafood Company, a fuel/ice dock, supply house, retail...
For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than...