by Heather Schmitt-Gonzalez / Sunday, September 11, 2011
Pasilla Garlic Shrimp
Well, this meal...this one right here...it's one of those meals.
A play on the classic dish Camarones al Mojo de Ajo, which is irresistible in and of itself, I find this dish ultimately more craveable and basically - heavenly. I did double the amount of garlic called for in the original recipe, so if you have garlic sensitivities you may want to take note.
- 2 pasilla chiles, stemmed & seeded
- 2 pounds shrimp, heads removed, peeled & deveined
- 1/2 cup cilantro, chopped
- 8 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 2 tablespoons lime juice
- 1 cup + 2 tablespoons shrimp stock (or chicken stock or water)
- 1 tablespoons olive oil
- 4 tablespoons butter
- freshly ground black pepper
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.