Title: Sauteed Shrimp with Ancho Chiles and Garlic
Categories: Seafood
Yield: 1 Servings

3/4	c	Olive oil
25		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 pepper
3	lg	Ancho chiles; wiped clean,
		; stemmed, seeded,
		; finely

ul jul 1 c fish stock or clam juice 3 limes; juice of 1 bn 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.

Posted to MM-Recipes Digest V4 #5 by Lisa Clarke on Auguay,, st 12, 199

Recipe by: TOO HOT TAMALES SHOW #TH6106

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