Sautéed Shrimp with Ancho Chiles and Garlic Serves 4 1/2 cup extra virgin olive oil 25 cloves garlic, thinly sliced 1 3/4 pounds medium shrimp*, peeled and deveined 1 1/2 teaspoons salt 3/4 teaspoon freshly ground black pepper 3 large ancho chiles, wiped clean, stemmed, seeded, and finely julienned 1 cup fish stock or clam juice Juice of 2 to 3 large limes, about 1/2 cup 1 bunch Italian parsley, leaves only, chopped Red Rice (see recipe), for serving Seared Red Chard (see recipe), for serving Heat the olive oil in a large skillet 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 up to high. Quickly toss the shrimp with the salt and pepper in a bowl. When oil is nearly smoking, add the shrimp. Sauté, 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 as possible in the pan. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and sauté, stirring frequently, until the oil begins to turn orange from the toasted chiles, about 3 to 5 minutes. Stir in the fish stock or clam juice, lime juice, and parsley, along with the shrimp and any juice that has collected on the platter. Bring to a boil then remove from the heat. Serve immediately over Red Rice and Seared Red Chard. *According to the Monterey Bay Aquarium Seafood Watch, when it comes to sustainable seafood, U.S. wild-caught or farmed shrimp is a “Best Choice” or “Good Alternative”. Be sure to “Avoid” imported shrimp. For more info about sustainable seafood, go to www.seafoodwatch.org

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.