Sauteed Shrimp With Ancho Chiles And Garlic

* Exported from MasterCook *

SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC

Recipe By : TOO HOT TAMALES SHOW #TH6106
Serving Size : 1 Preparation Time :0:00
Categories : MC Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup olive oil
25 garlic cloves, peeled and -- thinly sliced
1 3/4 pounds rock or medium shrimp, peeled -- and deveined
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
3 large ancho chiles, wiped clean, stemmed, seeded -- finely ju
l
1 cup fish stock or clam juice
Juice of 3 limes
1 bunch Italian parsley, leaves only, -- chopped

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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