Long time no blog! Holidays are crazy, so I’ll be much better once the New Year begins.
This shrimp dish was messy and outstanding! I found it in “The Homesick Texan Cookbook”. Large, succulent shrimp are drowned in a thick, slightly spicy chile sauce. Serve some crusty bread on the side for mopping up all that delicious sauce. Enjoy!
2 dried pasilla chiles, stems and seeds removed
2 lbs. large shrimp, peeled and deveined, shells saved
1/2 cup chopped cilantro
4 garlic cloves, minced
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground cayenne
2 tbs lime juice
1 tbs olive oil
4 tbs unsalted butter
Salt and pepper, to taste
In a dry skillet over high heat, toast the chiles for 10 seconds on each side. Fill the skillet with enough water to cover the chiles. Leave it over high heat until boiling, then shut the heat off and let soak for 30 minutes, or until softened.
Place the shrimp shells in a large pot. Add 4 cups water, a pinch of salt, and bring to a boil. Turn the heat to low and simmer 20 minutes. Remove from the heat and strain out the shells. You now have a shrimp stock.
Take the rehydrated chiles and rinse, discarding the soaking water. Place the chiles, cilantro, garlic, spices, lime juice and 1 cup shrimp stock in a blender. Puree until smooth.
In a large skillet, heat the olive oil on medium-low heat. Add the chile puree and cook, stirring occasionally, for 10 minutes. Add the butter and 2 tbs shrimp stock. When the butter has melted, stir until the sauce is well combined and add the shrimp, along with salt and pepper to taste. Cook the shrimp until pink and firm, about 6 minutes. Remove the shrimp to one large bowl or individual bowls and drizzle chile butter sauce on top.