Totally Chile Pepper Cookbook by Helene Siegel

Author:Helene Siegel [Siegel, Helene]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2015-05-20T00:00:00+00:00

SHRIMP WITH ANCHOS & GARLIC

In this succulent shrimp dish, sweet, smokey dried anchos are used more as a vegetable than a spice.

1 pound large shrimp, shelled and deveined

Coarse salt and freshly ground pepper

¾ cup olive oil

10 garlic cloves, thinly sliced

1 to 2 anchos, stemmed, seeded, and roughly chopped

¼ cup lemon or lime juice

Pat shrimp dry and season all over with salt and pepper. Heat oil in large skillet over high heat. Sear shrimp until pink all over, 1 minute per side and transfer to platter.

Reduce heat to medium-low and let pan cool down. Add garlic and anchos. Cook, stirring frequently, until aroma is released, about a minute. Stir in lime juice and seared shrimp, cook an additional minute, tip onto platter, and serve over rice.

Serves 4.

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