Rachael Ray: Anne Burrell
Anne Burrell called this a no-fail recipe. Rachael and Anne said that they both always smell like garlic from all the time they spend working in the kitchen. “You just cook them till they’re pink. Once they’re pink, stop,” Anne said, offering a simple instruction.
Arugula helps to get some great greens into your meal, which combines salad and seafood. Rachael recommended putting the bread in the bottom of the bowl to soak up the juices, giving you a tasty treat to polish off your meal.
Rachael Ray: Anne Burrell Shrimp in Garlic Olive Oil and Chilis Recipe Ingredients
- 10 cloves smashed Garlic (+1 whole clove)
- 4 thick slices Italian Bread
- 1 bunch chopped flat-leaf Parsley
- 4 broken Dried Chilis
- 1 lb peeled, deveined small Shrimp
- Juice of 1 Lemon
- 2 cups Baby Arugula
- Extra Virgin Olive Oil
- Kosher Salt
Anne Burrell: Rachael Ray Shrimp in Garlic Olive Oil and Chilis Recipe Directions
- Drizzle a saute pan with olive oil and add five garlic cloves, along with the pieces from two broken chilis. Turn the heat up to high.
- Toast the bread and rub each slice with the whole garlic clove. Dress it with olive oil and keep it warm until serving time.
- As garlic in the pan begins to brown, add about half the shrimp with some salt. Cook and stir for around a minute, as shrimp become pink.
- Take off heat. Stir in half the lemon juice with half the parsley. Transfer everything to a serving dish and keep it warm.
- Repeat the process until you have cooked all the shrimp.
- Divide arugula among four serving bowls. Top each bowl with shrimp and leftover pan juices.
- Slice each piece of toast in half and serve bread with each bowl.