Search
by Ingredient

Sauteed Shrimp with Ancho Chiles & Garlic

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by tedi4fun

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

¾ 177
CUP ML OLIVE OIL
25 25
EACH EACH GARLIC CLOVES
peeled and thinly sliced
1- ¾
POUNDS SHRIMP
rock or medium, peeled and deveined
1 ½ 7.5
TEASPOONS ML SALT
¾ 3.8
TEASPOON ML BLACK PEPPER
freshly ground
3 3
LARGE LARGE ANCHO CHILIES
wiped clean, stemmed, seeded , finely juiced *
1 237
CUP ML FISH STOCK
or clam juice
3 3
EACH EACH LIMES
juiced
1 1
BUNCH BUNCH ITALIAN PARSLEY
leaves only

Directions

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 sauté, 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 424g (15.0 oz)
Amount per Serving
Calories 704 57% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 387mg 129%
Sodium 1548mg 65%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 24%
Sugars g
Protein 97g
Vitamin A 87% Vitamin C 95%
Calcium 25% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe