Shrimp Appetizers Discuss Shrimp in the Brick Oven Cooking forums; We layered the raw shrimp with chopped garlic, EVOO, and herbs. This was devoured about 30 seconds after I took ...

[JoeT62]

We layered the raw shrimp with chopped garlic, EVOO, and herbs. This was devoured about 30 seconds after I took this picture.

[Modthyrth]

Yum! How long did it take to cook? Two minutes or so? Did you keep it in the entrance, or slide it in all the way? I have got to get some dishes like that!

[JoeT62]

Not long at all - I didn't time it, but just a few minutes. The pictured shrimp had their shells removed - makes them pretty, but I did a batch a week later with their shells still on and they turned out even better.

My brother in law got me those dishes. They are called cazuelas.

[Puy de Dome]

OP, what is 'EVOO'?

[Les]

Originally Posted by Puy de Dome

OP, what is 'EVOO'?

Extra Virgin Olive Oil

[Puy de Dome]

Ah, ok, thanks Les.

P de D

[blacknoir]

I love shrimp! What did you cook those in? Ceramic dish? Ditto on the question about where you placed them.

[Puy de Dome]

Here's my take on the dish - but sorry, no prawns/shrimps at this stage!

This is my cast iron skillet, and it took but five minutes in the oven (800f) to reach VERY hot, and I put the prawns in. The prawns were jumbo size North Atlantic ones (from Sainsbury's if you're in the uk). There were about 100 of them, and they all went.

In the skillet are garlic, chopped chillies, whole chillies and a sprinkling of 'Pimenton'.

In practice, the prawns were heated just right (they were pre-cooked, frozen and defrosted on the day), but were not very hot (spice) at all, although some tender palettes reported that they were .

I just love the colours here, and in fact, the food experience is almost as much about what the food looks like as it is the taste.





Tim