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Sautéed Shrimp with Ancho Chilis and Garlic

Sautéed Shrimp with Ancho Chilis and Garlic

Chef Sue Feniger is making a tasty dish with an added kick and pairs it with red rice and homemade salsa.
Ingredients for Shrimp
  • 1/2 cup extra virgin olive oil
  • 25 garlic cloves, thinly sliced
  • 1 3/4 pounds medium shrimp*, peeled and deveined
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 large ancho chiles, wiped clean, stemmed, seeded, and finely julienned
  • 1 cup fish stock or clam juice
  • Juice of 2 to 3 large limes, about 1/2 cup
  • 1 bunch Italian parsley, leaves only, chopped
  • Cooked white rice, for serving
  • (OPTION: serve with red rice & sautéed greens – recipes below)
Ingredients for Red Rice
  • 3 tablespoons vegetable oil
  • 1 ½ cups long-grain rice, rinsed
  • ½ medium yellow onion, chopped
  • 2 cloves garlic, peeled and chopped
  • Salt and pepper to taste
  • 5 serrano chiles, or to taste, stemmed, seeded if desired
  • 2 cups chicken stock, vegetable stock, or water
  • 1 ½ cups Red Roasted Tomato Salsa (see recipe below)
Ingredients for Red Roasted Tomato Salsa
  • 1 pound Roma tomatoes, cored
  • 6 garlic cloves, peeled
  • 2 serrano chiles, stemmed and seeded
  • 1 medium onion, cut into ½-inch slices
  • 2 tablespoons olive oil
  • 1 cup tomato juice
  • 1 teaspoon salt
  • Pepper to taste
Ingredients for Sautéed Greens (Serves 6)
  • 4 bunches mustard greens
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Directions for Shrimp

1. Heat the olive oil in a large skillet over medium-low heat. Cook the garlic slices until tender but not brown.

2. Transfer with a slotted spoon to paper towels and reserve.

3. Turn the heat under the pan up to high. Quickly toss the shrimp with the salt and pepper in a bowl.

4. When oil is nearly smoking, add the shrimp. Sauté, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked.

5. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the pan.

6. 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 toasted chiles, about 3 to 5 minutes.

7. Stir in the fish stock or clam juice, lime juice, and parsley, along with the shrimp and any juice that has collected on the platter. Bring to a boil then remove from the heat.

8. Serve immediately over white rice.

Directions for Red Rice

Preparation time: 5 minutes, plus 35 minutes for the Red Roasted Tomato Salsa
Cooking time: 45 minutes
Yield: 6 to 8 servings
1. Heat the oil in a medium-size heavy saucepan or skillet over medium-low heat.
2. Sauté the rice, stirring constantly, until golden brown and crackling, about 5 minutes.
3. Add the onion and sauté just until soft. Stir in the garlic, salt and pepper, and chiles and sauté until the aroma is released.

4. Pour in the stock or water and the salsa, mixing well to combine. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. Let rest 10 minutes. Fluff with a fork and serve hot.

Directions for Salsa
Special tools: Blender or food processor
Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 1 quart
1. Preheat the broiler.

2. Place the tomatoes, garlic, chiles, and onion on a foil-lined baking tray. Drizzle with the olive oil. Broil 6 to 8 inches from the flame for about 12 minutes, turning frequently with tongs, until evenly charred.

3. Transfer the vegetables and any accumulated juices to the blender or food processor. Add the tomato juice, salt, and pepper. Puree, in batches if necessary, until smooth.

4. Pour into a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered, for about 5 minutes. Season with salt and pepper. Cool to room temperature for table salsa, or use warm as an ingredient in rice or chilaquiles.

Variation

For the lazy cook’s version, you can use canned Roma tomatoes and totally skip the broiling part. The salsa still tastes delicious, though definitely not roasted.

Directions for Greens

1. Trim greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices.
2. Melt butter in a medium sauté pan over high heat. Sauté greens with salt and pepper just until wilted, about 2 to 3 minutes. Serve immediately.

Copyright © 2019, Susan Feniger and Mary Sue Milliken www.bordergrill.com

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