Ancho Grilled Shrimp With Smoked Corn Tomato Rel Recipes

SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC

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.

SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC

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.

GRILLED ANCHO SHRIMP FILLING

Steps:

• Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne, and oil, and stir until well coated.
• Cover; chill 30 minutes. Heat a grill or broiler. Salt shrimp, and cook 2 to 3 minutes on each side, until cooked through.

GRILLED SHRIMP WITH ANCHO PASILLA SAUCE

Steps:

• Soak skewers in water at least 30 minutes and up to several hours.
• Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
• Prepare grill.
• Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
• Remove shrimp from skewers and serve with accompaniments.