This seared shrimp dish is quick to prepare and elegant enough to serve to guests.
Recipe Courtesy of Cooking.com.
Facts per Serving
Calories: 479 Fat, Total: 25g Carbohydrates, Total: 19g
Cholesterol: 302mg Sodium: 789mg Protein: 44g
Fiber: 4g % Cal. from Fat: 47% % Cal. from Carbs: 16%
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- 3/4 cup olive oil
- 25 garlic cloves, peeled, thinly sliced
- 1 3/4 pounds large shrimp, peeled, deveined
- 3 large dried ancho chiles, wiped clean, stemmed, seeded, finely julienned with scissors
- 1 cup fish stock or clam juice
- Juice of 3 large limes
- 1 bunch Italian parsley, leaves only, chopped
- 1 Heat oil in large skillet over medium-low heat. Cook garlic until tender but not brown, about 4 minutes. Using slotted spoon, transfer garlic to paper towels and reserve.
- 2 Heat same skillet over high heat until very hot. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and saute until shrimp are still slightly undercooked, about 3 minutes. Remove from heat. Using slotted spoon, transfer shrimp to platter, leaving as much liquid as possible in pan.
- 3 Reduce heat to medium. Add reserved garlic and anchos to same skillet; saute until oil begins to turn orange from chiles. Stir in fish stock, shrimp and any accumulated juices from platter. Add lime juice and parsley, bring to boil, then remove from heat. Serve immediately over white rice.