Head-On Shrimp with Chile Oil and Scallions

Step 1

Instructions

Step 2

Make the chile oil: In a small pan, add the canola and olive oils, aleppo and urfa biber chile, lemon zest, and bay leaf. Bring to a gentle simmer and let cook for 30 minutes. Turn off the heat and let the mixture steep until cooled. Once cool, blend in a high-powered blender until the chile bits are ground up finely. (Chile oil can be made up to about 4 weeks ahead of time. Seal in an airtight container.) Prepare the shrimp: Toss the shrimp with enough olive oil to coat, and lightly season with salt. Heat a large skillet over medium-high heat. Add the prepared shrimp and cook, turning as needed, until the shells are well seared, the bodies have curved and the flesh is almost but not fully cooked through, 4–6 minutes. Transfer to a plate and reserve. While the pan is still hot, add an additional tablespoon of olive oil, the garlic, and the scallions and let cook, stirring occasionally, until lightly golden. Quickly add the white wine, paprika, and chile and cook until the wine is largely evaporated, about 2 minutes. Return the shrimp to the pan and let cook for a few minutes so the flavors can marry. (If the liquid fully dries out, add a splash of water to the pan to retain some sauciness.) Transfer the shrimp, onions, garlic, and juices from the pan to a serving plate, and arrange the shrimp in a pleasing manner. Spoon generously with chile oil (or to taste), sprinkle with any additional chile as desired, and serve with lemon for squeezing.