🫙 From the Spice Rack
Sauteed Shrimp with Ancho Chiles and Garlic
3/4 cup olive oil 25 garlic cloves, peeled and -- thinly sliced 1 3/4 pounds rock or medium shrimp, peeled -- and deveined 1 1/2 teaspoons salt 3/4 teaspoon freshly ground pepper
italiansideeasy
Ingredients6 items
Ingredients
- 3/4cupolive oil
- 25garlic cloves, peeled and -- thinly sliced
- 13/4 pounds rock or medium shrimp, peeled -- and deveined
- 11/2 teaspoons salt
- 3/4teaspoonfreshly ground pepper
- 3large ancho chiles, wiped clean, stemmed, seeded
Directions
- 1
3/4 cup olive oil 25 garlic cloves, peeled and -- thinly sliced 1 3/4 pounds rock or medium shrimp, peeled -- and deveined 1 1/2 teaspoons s
- 2
Cook the garlic slices until tender but not brown
- 3
Transfer with a slotted spoon to paper towels and reserve
- 4
Turn the heat under the pan to high
- 5
Quickly toss the shrimp with the salt and pepper in a bowl
- 6
When the oil is nearly smoking, add the shrimp
- 7
Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked
- 8
Remove from the heat