Oven-Seared Shrimp with Shallots, Chiles, and Thyme

Preparation

1. Step 1

   Position a rack in the center of the oven and heat to 400°F.

   Step 2

   Rinse the shrimp well, pat dry, and season with 1/4 teaspoon salt. Set aside.

   Step 3

   Heat 4 tablespoons of the oil and the bacon fat in a large ovenproof skillet (preferably cast iron) or a Spanish cazuela (a rustic clay pan) over medium heat. Add the green garlic, shallot, and 1 tablespoon salt and cook, stirring, until soft and translucent, about 3 minutes. Move the vegetables to one side of the pan and add the tomato paste to the empty side. Cook for 30 seconds, smashing and stirring the tomato paste into the oil, then stir it all together. Add the thyme, chile flakes, and lemon zest and continue to cook for another 30 seconds. Add the wine and cook for 1 minute longer, stirring and scraping up all the tasty bits as you go.

   Step 4

   Add the shrimp to the pan, stir gently to distribute the sauce, and carefully arrange the shrimp in a snug even layer. Pour the remaining 2 tablespoons olive oil evenly over the shrimp and put the skillet in the oven.

   Step 5

   Bake for 5 minutes, then stir gently to redistribute the sauce. Continue to bake until the shrimp are just opaque in the center, about 5 minutes longer. Remove from the oven, squeeze the lemon halves over the shrimp, add the parsley, and toss gently.

   Step 6

   Transfer the shrimp and sauce to a platter (the shrimp will overcook if they stay in the skillet).

   Step 7

   Serve right away or at room temperature, with lots of crusty bread to soak up the delicious sauce!

2. Note

   Step 8

   I don’t bother to clean the veins from the shrimp. You can remove them if you prefer, but you will lose a little flavor and the cooking time may vary slightly.