| 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: puppet2@ibm.net
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 <puppet2@ibm.net>
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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