| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Large; shelled, deveined shrimp |
| 3/4 | c | Best olive oil |
| 10 | Cloves garlic; sliced thinly (up to) | |
| 4 | Anchos; stemmed, seeded, rough chopped <more to taste> | |
| 1/4 | c | Lemon juice |
| Salt and pepper |
INSTRUCTIONS
Date: Sun, 10 Mar 96 20:48:57 PST From: [email protected] season shrimp with salt and pepper. heat oil in a large skillet to HI and quickly sear the shrimp until pink. when cooked, remove from pan, and reduce heat to MED. allow the pan to cool down before adding the garlic and anchos. cook, stirring constantly,until the aroma is released <about 1 min.>, then stir in the lemon juice,and add the cooked shrimp. cook an additional min. or 2, and serve over rice. i usually make a cucumber salad to serve beside this dish. occasionally i BBQ the shrimp, for a really smokey, charred flavour...but hey! that's a different list! alexandra"in Fla..and it's 32F"zuppinger <[email protected]> CHILE-HEADS DIGEST V2 #265 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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