Sunday, September 11, 2011

Pasilla Garlic Shrimp {The Homesick Texan Cookbook Spotlight & Cook-Off}

You know those meals that are so good that you don't want them to end?  Meals that make you greedily pick up your plate and lick it so that you can get every last bit of saucy flavor?   Meals that linger welcomely on your breath?  Meals that make those who partook in them bust out praises of them for the remainder of the day?  Meals that, even though you are absolutely full and satisfied, you long for more?  Do you know the meals I'm talking about?

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. 
Pasilla Garlic Shrimp
adapted from The Homesick Texan Cookbook
yield: ~4 servings


2 pasilla chiles, stemmed & seeded
2 lbs. shrimp, heads removed, peeled & deveined
½ c. cilantro, chopped
8 cloves garlic, minced
½ tsp. ground ginger
½ tsp. ground cumin
¼ tsp. cayenne
2 Tbs. lime juice
1 c. + 2 Tbs. shrimp stock (or chicken stock or water)
1 Tbs. olive oil
4 Tbs. butter
salt
freshly ground black pepper
Toast pasillas in a dry skillet over high heat for ~10 seconds per side, or until they start to puff and change color a bit.  Fill the skillet with enough water to cover the chiles.  Leave the heat on until the water begins to boil, then turn and off let sit for ~30 minutes to rehydrate chiles.

Drain the chiles and place them in the jar of a blender along with the cilantro, garlic, ginger, cumin, cayenned, lime juice and 1 c. of the stock.  Blend until you have a smooth purée.

Heat the olive oil in a large skillet over medium-low heat.  Add chile purée and cook, stirring from time to time for about 10 minutes.  Add the butter and remaining stock.  When butter has melted, stir the sauce to combine then add the shrimp.  Cook for ~3 minutes, or until pink.  Season to taste with salt and pepper.

Serve shrimp and chile butter over grits (or rice or just soak up with a loaf of crusty bread).
*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted (right here!) at girlichef*


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