Jumbo Shrimp with Garlic and Chile Butter
In just 20 minutes, you can cook up shrimp in a punchy Latin-style sauce with chiles and plenty of garlic.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | olive oil |
| 20 | jumbo shrimp (about 2 pounds), shelled and deveined |
| kosher salt | |
| freshly ground pepper | |
| 4 | garlic cloves, thinly sliced |
| 2 | dried chiles de árbol, stemmed and chopped |
| 1 cup | clam juice |
| 4 tablespoons | cold unsalted butter, cut into cubes |
| 1 cup | cherry tomato, halved |
| 3 tablespoons | fresh lemon juice |
| 1/4 cup | coarsely chopped cilantro leaves |
| 2 tablespoons | snipped chives |
Directions:
In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
Source: foodandwine.com
