Sauteed Shrimp In Ancho Chili Sauce Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
• Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens.
• To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs.

Steps:

• Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
• Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
• Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
• Rinse the shrimp under cold water.
• Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
• Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.

Steps:

• Heat olive oil in large skillet over medium low heat. Cook the garlic slices until tender but not brown. Transfer with slotted spoon to paper towels and reserve.
• Turn the heat under the skillet to high. Toss the shrimp with the salt and pepper. 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 shrimp are slightly under cooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the skillet.
• Return skillet to burner, and reduce heat to medium. Add the garlic slices and the anchos, and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in fish stock/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 heat.
• Serve immediately over white rice.

Steps:

• Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
• Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
• Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.