Sauteed Shrimp With Ancho Chiles And Garlic

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Smoky, spicy, and garlicky shrimp sauted in a vibrant lime-parsley sauce.
Sauteed Shrimp With Ancho Chiles and Garlic recipe image
Sauteed Shrimp With Ancho Chiles and Garlic recipe image
Print Recipe

Sauteed Shrimp With Ancho Chiles And Garlic

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 472.3

Description

This vibrant dish showcases the delicate sweetness of shrimp enhanced by the deep, smoky warmth of ancho chiles and aromatic garlic. The high-heat saut creates a tender texture while the quick reduction of fish stock and fresh lime juice builds a bright, flavorful sauce that clings to every piece. The addition of fresh parsley adds a herbaceous finish that balances the richness of the olive oil. It is an excellent choice for a quick weeknight dinner that feels special enough for guests. Serve over rice to soak up the delicious sauce, or alongside crusty bread for a complete meal. The combination of heat, acid, and smoke creates a complex flavor profile that is both comforting and exciting.

Ingredients

Directions

  1. Heat the olive oil in a large skillet over medium-low heat.
  2. Add the garlic cloves and cook until tender but not brown, about 3 to 4 minutes.
  3. Transfer the garlic to paper towels using a slotted spoon and reserve.
  4. Turn the heat under the pan to high.
  5. Toss the shrimp with salt and pepper in a bowl until evenly coated.
  6. When the oil is nearly smoking, add the shrimp to the skillet.
  7. Saut, stirring and shaking the pan to prevent sticking, for 3 to 4 minutes or until the shrimp are just slightly undercooked.
  8. Remove the pan from the heat.
  9. Using a slotted spoon, transfer the shrimp to a platter, leaving the cooking liquid in the pan.
  10. Return the pan to the burner and reduce the heat to medium.
  11. Add the reserved garlic slices and julienned ancho chiles to the pan.
  12. Saut, stirring frequently, until the oil begins to turn orange from the chiles.
  13. Stir in the fish stock or clam juice, along with the shrimp and any accumulated juices from the platter.
  14. Add the lime juice and chopped parsley.
  15. Bring the mixture to a boil, then immediately remove from the heat.
  16. Serve immediately over rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 472.3kcal
% Daily Value *
Total Fat 45.2g70%
Saturated Fat 6.3g32%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 16.5g6%
Dietary Fiber 1.1g5%
Sugars 0.5g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not brown the garlic initially, as it will be cooked again later with the chiles. Browning it early would result in a bitter flavor.

Shrimp cook very quickly. Remove them from the heat while still slightly undercooked, as they will finish cooking in the residual heat and sauce.

Ancho chiles are dried poblano peppers. They provide a sweet, smoky flavor with mild heat. If unavailable, you can substitute with dried guajillo chiles or a teaspoon of smoked paprika, though the texture will differ.

For a vegetarian version, omit the fish stock and use vegetable broth instead.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.

Keywords: shrimp, ancho chiles, garlic, sauteed, seafood, lime, parsley, fish stock, dinner, quick meal, smoky, spicy, olive oil, mediterranean, easy recipe, weeknight dinner
Recipe Card powered by WP Delicious