Sauteed Shrimp With Ancho Chiles And Garlic
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Sauteed Shrimp With Ancho Chiles And Garlic
  Shrimp    Chiles    Garlic  
Last updated 6/12/2012 12:59:12 AM. Recipe ID 22113. Report a problem with this recipe.
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      Title: Sauteed shrimp with ancho chiles and garlic
 Categories: Toohot
      Yield: 4 Servings
 
    3/4 c  Olive oil
      2    To 5 garlic cloves, peeled
           And thinly sliced
  1 3/4 lb Rock or medium shrimp,
           Peeled and deveined
  1 1/2 ts Salt
    3/4 ts Freshly ground black pepper
      3 lg Ancho chiles, wiped clean,
           Stemmed, seeded and finely
           Julienned
      1 c  Fish stock or clam juice
           Juice of 3 large limes
      1 bn Italian parsley, leaves only
           Chopped
 
  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
  
  




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Recipe ID 22113 (Apr 03, 2005)

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