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Categories:Viewed: 94 - Published at: 9 years ago
Ingredients
- 3/4 cup extra-virgin olive oil
- 15 garlic cloves, thinly sliced crosswise
- 2 large shallots, cut into matchsticks
- 3 dried nora chiles, 2 cascabel chiles, or 1 1/2 ancho or pasilla chiles*, finely ground in a clean coffee or spice grinder
- 12 ounces small white or pink shrimp (51 to 60 per lb.), peeled and deveined
- 1 1/2 teaspoons minced flat-leaf parsley, divided
- About 3/4 tsp. kosher salt
- About 2 1/2 tbsp. lemon juice
Method
- Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.
- Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.
- *Find cazuelas and nora chiles at tienda.com, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.
