Sauteed Shrimp In Ancho Chili Sauce
Updated October 10, 2023
- Total Time
- 1 hour 25 minutes
- Prep Time
- 1 hour 20 minutes
- Cook Time
- 5 minutes
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Ingredients
2 pounds medium shrimp
2 tablespoons coarse salt
3 ancho chilies
1 tablespoon lemon or lime juice
2 tablespoons peanut or vegetable oil
1 clove garlic, minced
2 shallots, minced
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh coriander, chopped
Nutritional analysis per serving (4 servings)
13 grams carbs; 365 milligrams cholesterol; 316 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 4 grams fiber; 656 milligrams sodium; 48 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
- Step 2
Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
- Step 3
Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
- Step 4
Rinse the shrimp under cold water.
- Step 5
Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
- Step 6
Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.
Private Notes