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| SAUTÉED SHRIMP WITH ANCHO CHILES AND GARLIC |
| 4 servings |
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| INGREDIENTS |
3/4 C olive oil
25 garlic cloves, peeled and thinly sliced
1 3/4 lbs rock or medium shrimp, peeled and deveined
1 1/2 t salt
3/4 t freshly ground black pepper
3 large ancho chiles, wiped clean, stemmed,
seeded and finely julienned
1 C fish stock or clam juice
juice of 3 large limes
1 bunch Italian parsley, leaves only, chopped
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| METHOD |
| Heat the olive oil in a large skillet over medium-low heat. Cook the
garlic slices until tender but not brown. Transfer with a slotted spoon
to paper towels and reserve.
Turn the heat under the pan up to high. Quickly toss the shrimp with
the salt and pepper in a bowl. When oil is nearly smoking, add the
shrimp. Sauté, stirring and shaking the pan to prevent sticking, 3-4
minutes or just until the shrimp are still slightly undercooked. Remove
from the heat. With a slotted spoon, transfer the shrimp to a platter,
leaving as much liquid as possible in the pan.
Return the pan to the burner and reduce the heat to medium. Add
the garlic slices and anchos and sauté, stirring frequently, until the oil
begins to turn orange from the chiles. Stir in the fish stock or clam
juice, along with the shrimp and any juice that has collected on the
platter. Add the lime juice and parsley, bring to a boil and remove
from the heat. Serve immediately over white rice. |
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