| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 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 | t | Salt |
| 3/4 | t | Freshly ground pepper |
| 3 | Ancho chiles, wiped clean | |
| stemmed seeded finely | ||
| julienned | ||
| 1 | c | Fish stock or clam juice |
| 3 | Limes, Juice of | |
| 1 | Italian parsley, leaves | |
| only chopped |
INSTRUCTIONS
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 MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6106 From: Meg Antczak <[email protected]> Date: Mon, 2 Dec 1996 09:02:55 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1548
Calories From Fat: 1436
Total Fat: 162.4g
Cholesterol: 0mg
Sodium: 3504.5mg
Potassium: 324mg
Carbohydrates: 25.8g
Fiber: 2g
Sugar: <1g
Protein: 4.9g