Baked Shrimp, Chèvre, Chile Oil, and Oregano
extra-virgin olive oil
jumbo shrimp, deveined
Kosher salt and ground black pepper
coarsely chopped fresh oregano
Lemon wedges, for serving
Warm crusty bread, for serving
Olympia Provisions by Elias Cairo and Meredith Erickson takes a behind-the-scenes look into the Portland restaurant’s famous charcuterie spreads and other unique menu items.
This dish was an early OP favorite of Michelle’s and mine. No wonder, as it is a riff on a classic Greek dish called garides saganaki, in which shrimp are baked with feta cheese and tomatoes. In this version, we add chile oil for a little heat. Serve it with lots of crusty bread to soak up the shrimp-flavored sauce at the bottom.
- In a small bowl or a glass jar, combine the olive oil with the sweet paprika, cayenne, and smoked paprika and stir to combine. Cover and set in a warm place for at least 12 hours.
- Preheat the oven to 400°F. Season the shrimp with kosher salt and black pepper.
- Pour the chile oil into a baking dish just large enough to accommodate the shrimp more or less in a single layer. Add the shrimp to the dish, making sure the largest parts of their bodies are flush against the bottom of the dish. If their tails stick up or overlap, this is okay.
- Crumble the chèvre over the shrimp, leaving some pieces the size of large marbles, and breaking others into smaller bits. Bake until the shrimp are fully cooked and the cheese is beginning to bubble and brown, about 20 minutes. Sprinkle the oregano evenly over the shrimp and serve with lemon wedges and bread.
Reprinted with permission from Olympia Provisions, by Elias Cairo and Meredith Erickson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.