Smoky, sweet, and tinged with heat, this lively dish brings together the succulent flavor of wild shrimp with the sweet fire of Fresno chilis.
This recipe is part of our series with chef, entrepreneur, and open-fire cooking expert Anya Fernald.
INGREDIENTS
- 1 pound of wild shrimp, peels on
- 1 pound of Fresno Chilis, cut into strips with the seeds removed
- 2 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- Optional: red pepper flakes, lemon wedges, fresh herbs
INSTRUCTIONS
Remove the chicken from its packaging and pat dry—don’t rinse as you want to avoid extra moisture on the chicken skin.
Preheat the Pan: Place a cast-iron or heavy-duty pan directly over the open fire until hot using your Sidekick attachment on the Sea Island Forge.
Cook the Shrimp: Add olive oil or butter to the pan. Add the shrimp in a single layer. Sprinkle the fresno chili slices over the shrimp in the pan. Cook for 15 minutes, the shrimp will become pink, opaque, and slightly charred. Turn the shrimp over in the pan as they char and don’t worry – the Fresno chili slices will cook alongside the shrimp as you move them around the pan.
SEASON AND SERVE
Season with salt, pepper, and optional red pepper flakes. Serve immediately with lemon wedges and herbs if desired.
