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Categories:
shrimp onion garlic oil butter Worcestershire sauce chicken chilies Anaheim chili serrano peppers tomatoes garlic white wine salt catsup Anaheim chili oil
Viewed: 60 - Published at: 8 years agoIngredients
- 6 lbs shrimp, cleaned and deveined
- 1/2 onion, thinly sliced lengthwise
- 4 garlic cloves, minced
- 3 tablespoons oil
- 3 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chicken consomme or 2 tablespoons chicken broth
- 2 ancho chilies or 2 poblano peppers
- 1 anaheim chili, seeds and veins removed
- 2 serrano peppers or 2 habaneros
- 3 tomatoes
- 1 garlic clove
- 1/4 cup white wine
- salt and pepper
- 1/2 cup catsup (optional)
- Garnish
- 1 anaheim chili, sliced thinly
- 2 tablespoons oil
Method
- Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
- In a large skillet heat the butter and oil and saute the minced garlic and onion until the onion is translucent.
- Add the shrimp and cook until they turn bright pink, then add the consomme and Worcestershire, salt and pepper to taste.
- Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
- Saute the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.
