| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Italian |
New, Text, Import |
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 |
ts |
Salt |
| 3/4 |
ts |
Freshly ground pepper |
| 3 |
lg |
Ancho chiles, wiped clean, stemmed, seeded, finely julienned |
| 1 |
c |
Fish stock or clam juice |
| 3 |
|
Limes, Juice of |
| 1 |
bn |
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 <meginny@frontiernet.net>
Date: Mon, 2 Dec 1996 09:02:55 -0500
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