Shrimp
Ancho
3/4 cup olive oil
25 garlic cloves, peeled and thinly sliced
1 3/4 pounds medium shrimp, peeled and deveined
1 1/2 teaspoon salt
3/4 teaspoon 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
1. 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.
2. Turn the heat under the pan up to high. Quickly toss the shrimp with the
salt and pepper in a bowl. When oil is nearly smoking, add the shrimp. Sauté,
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.
3. Return the pan to the burner and reduce the heat to medium. Add the
garlic slices and anchos and sauté, stirring frequently, until the oil begins
to turn orange from the chiles.
4. 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.
You can't hold a man down without staying down with him.
- Booker T. Washington