Sauteed Shrimp With Ancho Chiles And Garlic Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Olive oil,
2: To 5 garlic cloves, peeled
And thinly sliced,
1 3/4 lbs: Rock or medium shrimp,
Peeled and deveined,
1 1/2 tsp: Salt,
3/4 tsp: Freshly ground black pepper,
3 large: Ancho chiles, wiped clean,
Stemmed, seeded and finely
Julienned,
1 cup: Fish stock or clam juice,
Juice of 3 large limes,
1 bunch: Italian parsley, leaves only
Chopped,
Directions:
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 to high. Quickly toss the shrimp with the
salt and pepper in a bowl. When the oil is nearly smoking, add the
shrimp. saute, stirring and shaking the pan to prevent sticking, 3 to
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 saute, 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 rice.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E18
Source from luhu.jp
garlic slices until tender but not brown. Transfer with a slotted
spoon to paper towels and reserve.
Turn the heat under the pan to high. Quickly toss the shrimp with the
salt and pepper in a bowl. When the oil is nearly smoking, add the
shrimp. saute, stirring and shaking the pan to prevent sticking, 3 to
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 saute, 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 rice.
Yield: 4 to 6 servings
TOO HOT TAMALES SHOW #TH1E18
Source from luhu.jp
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