Sauteed Shrimp With Ancho Chiles And Garlic Recipes

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CHILE-GARLIC SHRIMP



Chile-Garlic Shrimp image

This is one of my favorite recipes that can be made as an appetizer of a main course. My wife and I have been making these delicious shrimp for a few years now and the entire family loves it.

Provided by DadLuvs2Cook

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 4

Number Of Ingredients 8

1 pound uncooked medium shrimp, peeled and deveined
1 (1.6 oz) package buffalo wing seasoning mix (such as McCormick® Original Buffalo Wings Seasoning Mix)
5 tablespoons unsalted butter
2 teaspoons bottled minced garlic
¼ teaspoon crushed red pepper flakes
¼ cup coarsely chopped fresh cilantro
2 teaspoons lime juice
4 lime wedges, for garnish

Steps:

  • Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
  • Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
  • Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 9.9 g, Cholesterol 210.7 mg, Fat 15.4 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 910.9 mg, Sugar 4.4 g

GARLIC, CILANTRO, AND LIME SAUTEED SHRIMP



Garlic, Cilantro, and Lime Sauteed Shrimp image

Great recipe that I picked up. Great as a main dish or even a side. Easy to make!

Provided by DeniseF

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil
1 onion, chopped
6 cloves garlic, crushed
salt and ground black pepper to taste
2 pounds shrimp, peeled and deveined
½ cup chopped fresh cilantro
½ lime, juiced, or more to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Saute onion, garlic, salt, and pepper in hot oil until onion is soft and golden, about 5 minutes.
  • Stir shrimp into onion mixture; saute until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Season with salt and pepper. Add cilantro and lime juice; toss to coat.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 7.4 g, Cholesterol 345.6 mg, Fat 4.4 g, Fiber 1.2 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 402.9 mg, Sugar 2.6 g

SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC



Sauteed Shrimp With Ancho Chiles and Garlic image

This has never been made by me, from Susan Feniger and Mary Sue Milliken's Mesa Mexicana...sounds like it would be delicious!

Provided by larchie

Categories     White Rice

Time 43m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup olive oil
25 garlic cloves, peeled and thinly sliced
1 3/4 lbs shrimp, fresh, medium, and peeled
1 1/2 teaspoons salt
3/4 teaspoon white pepper
3 large ancho chilies, wiped clean, stemmed, seeded, and finely julienned
1 cup fish stock or 1 cup clam juice
3 limes, large, fresh and juiced
1 bunch Italian parsley, chopped
hot white rice

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.

Nutrition Facts : Calories 644.3, Fat 44.4, SaturatedFat 6.4, Cholesterol 387.1, Sodium 1417.4, Carbohydrate 18.4, Fiber 4.7, Sugar 1, Protein 45.9

SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC



Sauteed Shrimp with Ancho Chiles and Garlic image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 9

3/4 cup olive oil
25 garlic cloves, peeled and thinly sliced
1 3/4 pounds rock or medium shrimp, peeled and deveined
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
3 large ancho chiles, wiped clean, stemmed, seeded and finely julienned
1 cup fish stock or clam juice
Juice of 3 limes
1 bunch Italian parsley, leaves only, chopped

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 IN ANCHO CHILI SAUCE



Sauteed Shrimp In Ancho Chili Sauce image

Provided by Moira Hodgson

Categories     main course

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

2 pounds medium shrimp
2 tablespoons coarse salt
3 ancho chilies
1 tablespoon lemon or lime juice
2 tablespoons peanut or vegetable oil
1 clove garlic, minced
2 shallots, minced
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander, chopped

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.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1294 milligrams, Sugar 2 grams, TransFat 0 grams

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