Best SautÉed Shrimp With Ancho Chiles And Garlic Recipes
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
This has never been made by me, from Susan Feniger and Mary Sue Milliken's Mesa Mexicana...sounds like it would be delicious!
Provided by larchie
Categories White Rice
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in large skillet over medium low heat. Cook the garlic slices until tender but not brown. Transfer with slotted spoon to paper towels and reserve.
- Turn the heat under the skillet to high. Toss the shrimp with the salt and pepper. 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 shrimp are slightly under cooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the skillet.
- Return skillet to burner, and reduce heat to medium. Add the garlic slices and the anchos, and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in fish stock/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 heat.
- Serve immediately over white rice.
Nutrition Facts : Calories 644.3, Fat 44.4, SaturatedFat 6.4, Cholesterol 387.1, Sodium 1417.4, Carbohydrate 18.4, Fiber 4.7, Sugar 1, Protein 45.9
SAUTEED SHRIMP IN ANCHO CHILI SAUCE
Provided by Moira Hodgson
Categories main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
- Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
- Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
- Rinse the shrimp under cold water.
- Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
- Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1294 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTéED SHRIMP WITH GARLIC AND PARSLEY
Industrial shrimp farming takes a heavy toll on coastal areas. Whenever possible, buy fresh, sustainably harvested wild shrimp. These taste the best and are the best for the environment. Shrimp is a delicate food that should be cooked soon after it is purchased. Keep it stored over ice until ready to use. Shrimp is sold by size (large, jumbo, bay, etc.), and some are labeled with numbers that express the number of shrimp to a pound (16-20 means a pound will yield 16 to 20 shrimp, for example). Either peeled or left in the shell, shrimp can be grilled, baked, steamed, boiled, or sautéed. As they cook they turn bright pink or red, depending on the variety. This change of color is the sign that they are done. In their shells, most shrimp will cook in three or four minutes; when peeled, shrimp cook in just a minute or two. Keep a close eye on shrimp while they are cooking. When cooking shrimp in the shell, season it generously; the seasoning needs to penetrate the shell to flavor the meat inside. (The shell itself also flavors the shrimp.) Leave unpeeled shrimp whole when boiling or sautéing. When grilling, baking, or broiling unpeeled shrimp, you can first butterfly (or split) them. Turn the shrimp on its back and cut lengthwise, through the underside to the back shell, leaving the two halves connected. Flatten the shrimp. For easy grilling, skewer the butterflied shrimp, season them, and brush with oil or butter. To peel shrimp, split the shell by gently prying it apart and away with your thumbs, from the underside out. The last joint of the shell and the tail can be left on for color if you want. All shrimp have a sand vein that runs the length of the tail on the dorsal side. The sand veins of large shrimp are sometimes gritty when full. When full, the vein will look dark and should be removed (it is not necessary to remove it when empty). Without cutting too deeply, run your knife down the center of the back of the shrimp, scrape the vein out of the cut, and discard it. I prefer shrimp sautéed in their shells. Peeling with your fingers at the table is a bit messy (some would say fun), but the flavor the shells impart makes it all worthwhile.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Season: 1 pound shrimp, with Salt Fresh-ground black pepper.
- Season the shrimp liberally because the seasoning needs to penetrate the shell. Peel and chop: 4 garlic cloves.
- Cover with a bit of olive oil to keep from oxidizing. Pick the leaves from: 6 parsley sprigs.
- Chop the leaves; you should have at least 3 tablespoons.
- Heat a heavy-bottomed skillet. When hot, pour in: 2 tablespoons extra-virgin olive oil.
- Turn the heat up to high and add the seasoned shrimp. Cook, tossing the shrimp frequently, until the shells start to turn pink, about 3 minutes. Turn off the heat and toss in the chopped garlic and parsley. Toss the shrimp in the pan until well coated with the garlic and parsley. Serve immediately.
- Add 4 sliced scallions to the shrimp with the garlic and parsley.
- Add a large pinch of dried chile flakes.
- For the parsley, substitute chopped cilantro or a chiffonade of basil leaves.
- Peel and devein the shrimp before cooking.
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
Steps:
- In a large skillet, heat the olive oil 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 in the pan as possible. 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 white rice.
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
Steps:
- In a large skillet, heat the olive oil 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 in the pan as possible. 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 white rice.
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