Friday, March 22, 2013

Lent Recipe #6: Rick Bayless' Chile-Garlic Shrimp

So this will be a quick post because it needs absolutely no ado, but let this warning suffice: this is not for the faint of heart!  I served this over plain home made pasta to cut the heat, but rice would probably have worked better.

Chef Rick Bayless' Chile Garlic Shrimp

1 cup extra virgin olive oil
1/2 cup chopped garlic
1/2 tsp salt
1 pint fresh figs (our grocer didn't have these, so I had to use dried)
1/2 cup almonds, toasted and chopped
2 limes
2 cans chipotle chiles in adobo sauce, drained, seeded and cut into strips
2 lbs prawns, peeled and deveined
3 Tbsp chopped fresh cilantro or flat-leaf parsley

1.  In a small saucepan, combine the oil, garlic and salt and bring to the barest simmer over very low heat.  Cook, stirring occasionally until the garlic is golden brown. Roughly 10 minutes.

2.  Remove garlic sauce from heat and reserve 1 1/2 Tbsp oil  Add the fig and almond to the pan.

3.  Raise the heat to medium and squeeze in the juice of 1 lime and simmer until most of the juice has evaporated, about 5 minutes.  Stir in the chiles, taste and adjust the salt.  Reduce the heat to low and keep warm.

4.  Cut the remaining lime into 6 wedges and reserve.

5. In a large nonstick skillet, heat the reserved oil over medium high heat.  Add half the prawns to the skillet, sprinkle generously with salt and gently stir or shake until the prawns are just pink and opaque throughout, 3-4 minutes.

6. Stir in half the cilantro or parsley.  Remove from heat and transfer to a deep serving plater. Repeat to cook the remaining prawns.  Toss with the sweet garlic sauce to taste and pass the lime wedges.

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