Garlic Shrimp With Chiles De Árbol Food

CHILE-GARLIC SHRIMP

Steps:

• Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

GARLIC SHRIMP WITH CHILES DE ÁRBOL

Steps:

• Peel and devein 1 pound small shrimp. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 2 finely chopped garlic cloves and 1 crumbled dried chile de árbol or 1/4 teaspoon crushed red pepper flakes.
• Cook, stirring occasionally, until garlic is barely golden, about 1 minute. Season half of shrimp with salt and cook until just cooked through, about 1 minute per side; transfer shrimp and oil to a bowl. Repeat with 1/4 cup olive oil, 2 finely chopped garlic cloves, 1 crumbled dried chile de árbol, and remaining shrimp.
• Return first batch of shrimp and oil to skillet. Season with salt; toss in chopped fresh flat-leaf parsley. Serve with crusty bread.

GARLIC SHRIMP TACOS RECIPE

Steps:

• Quarter the tomatoes.
• Peel the garlic cloves.
• Heat a large dry frying pan to medium-hot. Add the quartered tomatoes, garlic, and árbol chiles to toast.
• Toast the chiles for 30 seconds on each side and then remove from the pan.
• Toast the garlic for 2 more minutes then remove from the pan.
• Continue to toast the tomatoes until they blacken.
• Add all of the ingredients except the oil to your blender and blend for 1 minute.
• In the same frying pan that you toasted the tomatoes, garlic and chiles heat the 2 tablespoons of oil to high heat.
• Pour the blended salsa into the hot oil.
• Reduce the heat to a simmer, then cook the salsa for 10 minutes.
• Pour 2 tablespoons of apple cider vinegar into the bowl with the cabbage.
• Add 1 teaspoon of salt.
• Mix thoroughly so that all of the cabbage is coated with vinegar and salt.
• Set aside until you are ready to serve your tacos. Stir just before serving.
• If your shrimp come with the shells, remove the shells and discard.
• Devein the shrimp by making an incision lengthwise along the back of the shrimp and gently remove the black vein with the tip of a knife.
• Finely chop the garlic.
• Preheat a large frying pan to medium-hot. Add the chopped garlic and cook for 1 minute stirring 3 times so that the garlic doesn't burn.
• Add the shrimp to the pan and stir to coat the shrimp with butter.
• Cook the shrimp for about 6 minutes until just cooked through. Stir and turn the shrimp every minute. To check for doneness, cut a couple of shrimp in half. If the shrimp is a pinkish white throughout it is fully cooked. If there are still translucent spots the shrimp needs to be cooked more. Cook for 1 more minute and then check for doneness again.
• Warm the tortillas on a comal or griddle.
• On each corn tortilla, layer a bed of cabbage slaw, 3 shrimps and then a dollop of salsa on each shrimp.
• Serve 3 tacos per person.

SPICY GARLIC SHRIMP

Steps:

• Melt the butter in a skillet over medium high heat, with the olive oil.
• Add garlic and the de arbol peppers (you can use any dried spicy pepper, like thai, bird's eye, pequin, etc -- ).
• If you like it milder, do not break open the chiles, if you like it hot, break 'em up, I do!
• Before the garlic starts to brown, add the shrimp and cook until no longer pink, about 3-5 minutes.
• Add the wine and reduce it for about 3 minutes or until the shrimp are cooked.
• Add the lemon zest and juice, and add the cilantro, stir, and serve immediately.
• You can serve it with fettucini pasta, or on a bed of rucola, for example.
• Sometimes we just make a salad with it and use french bread to mop up the goodness.

GAMBAS AL AJILLO

Steps:

• Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.
• Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.
• To serve, divide shrimp among plates and scatter parsley over top.