Seared Shrimp With Tangerine Cilantro And Pasilla Chile Food

SHRIMP AND PASILLA CHILE TACOS

Steps:

• In medium bowl, soak pasilla chiles in hot water about 1 minute. Remove and discard seeds. Chop chiles; set aside.
• In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir about 3 minutes or until onion is tender. Add shrimp; cook about 2 minutes or until shrimp turn pink. Stir in chiles, marjoram, bay leaves and salt. Stir in chicken broth; cook and stir 2 to 3 minutes or until mixture is reduced.
• Add tomatoes and cilantro; cook 1 minute. Remove bay leaves. Cool slightly. Spoon about 1/2 cup mixture onto each tortilla. Roll up tortillas.

GRILLED SHRIMP WITH CHILE, CILANTRO, AND LIME

Steps:

• Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
• Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
• Serve immediately with sauce.

SEARED SHRIMP WITH CHARD, CHILES AND GINGER

Steps:

• Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
• In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
• Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.

CRISPY CILANTRO-CHILE SHRIMP

Steps:

• Combine the cilantro, garlic, chile, 2 tablespoons oil, ginger, lime juice, turmeric, garam masala, cumin, coriander, cayenne and 2 teaspoons salt in a blender. Purée, using a wooden spoon or the blender wand to help combine ingredients if necessary. Scrape the puréed mixture into a bowl. Add the shrimp and use your hands or a spatula to evenly combine. Marinate for up to 1 hour in the refrigerator, if possible, or proceed immediately to Step 2.
• Dredge the shrimp: Pour the farina onto a lipped plate or into a large shallow bowl and season with two generous pinches of salt; toss to combine. Let the marinade cling to the shrimp, then dredge the shrimp in the farina, patting the farina onto each shrimp to adhere, and carefully shaking off any excess crumbs. Place the dredged shrimp on a parchment- or foil-lined sheet pan.
• Heat ¼ cup of the oil in a large nonstick skillet over medium-high. Working in 2 or 3 batches, depending on the size of your pan and the size of your shrimp, lay the shrimp in the pan in one layer and fry without disturbing until the shrimp are deeply golden brown on one side, about 3 to 4 minutes. Gently flip with tongs or a spatula and fry until golden brown on the other side, 2 to 3 minutes more. Remove the shrimp to a paper towel-lined plate and sprinkle with salt. (If any large shards of coating come off the shrimp, remove them from the oil, and serve with the shrimp.) Wipe the skillet clean of crumbs with a paper towel and add more oil to the pan as necessary to maintain the amount, and repeat the pan-frying process with the remaining shrimp. Serve with lime wedges on the side.

SEARED SHRIMP WITH TANGERINE, CILANTRO, AND PASILLA CHILE

Steps:

• Make the sauce: in a saucepan over medium heat, melt the butter and saute the shallot, garlic, and ginger until just softened; do not brown.
• Mix the cornstarch with 1 cup of the tangerinejuice until dissolved. Add to the pan and cook, stirring, until thickened. Add the remaining 1 cup of juice. (Don't let the juice boil or it will lose it's delicate flavor).
• Turn off the heat an dset the sauce aside for 15 minutes, then strain through a fine sieve and keep warm over very low heat while you cook the shrimp.
• In a large frying pan or well-seasoned wok, heat the oil over high heat until it shimmers.
• Pat the shrimp dry with a paper towel and add to the pan all at once. After about 5 minutes, when the shrimp are half-cooked (curled and pink but slightly soft), add the tomatoes, crushed chile, and salt. Cook and stir just until the shrimp are firm; do not overcook.
• Remove the pan from the heat an dstir in 1/4 cup of the strained sauce and half of the cilantro. Squeeze the lemon over the shrimp.
• Heap the shrimp and tomatoes onto heated serving plates. Drizzle each serving with some of the remaining sauce, sprinkle with some cilantro and ground chile, and serve.

SEARED SHRIMP WITH LEMON AND GARLIC

Steps:

• Finely grate zest of 3 lemons. Juice all 4 lemons; strain juice, and set aside. Place shrimp in a large bowl; add lemon zest, garlic, and 1/4 cup olive oil; toss well to coat evenly. Season with salt and pepper.
• Heat a large saute pan over medium heat. Add 1 tablespoon olive oil, and heat until oil is hot but not smoking. Working in batches, arrange a single layer of shrimp in pan, being careful not to overcrowd pan. Cook until underside is golden brown, 45 to 60 seconds. Turn over, and continue cooking until other side is golden brown and shrimp is cooked through, about 1 minute. Transfer to a large serving platter. Deglaze pan with 1 1/2 tablespoons reserved lemon juice, stirring up any browned bits with a wooden spoon, and pour pan sauce over shrimp. Cover loosely with foil while repeating process with remaining batches, adding 1 tablespoon oil each time.

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

SEARED SHRIMP IN ENDIVE LEAVES WITH PARSLEY SAUCE

Steps:

• To make the shrimp salad: toss shrimp with 3 teaspoons olive oil and 1 teaspoon lime juice in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non stick skillet over medium high heat. Saute shrimp untill they are just cooked through or pink, about 1 1/2 minutes per side. Cool completely. Cut shrimp into small cubes.
• To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining lime juice in a food processor until the parsley is finely chopped . Season the sauce, to taste with salt and pepper.
• Toss shrimp with chives, tarragon, capers, and remaining 2 teaspoons of olive oil in a large bowl. season the salad, to taste with salt and pepper. And then place on the endive leaves.

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.

SHRIMP SOUP WITH PASILLA CHILES

Steps:

• Cut 4 chile halves into fine strips. Heat 1 tablespoon oil in small skillet over high heat. Add chile strips and fry until crisp, about 10 seconds. Drain; reserve for garnish. Toast remaining chile halves in medium skillet over medium-high heat 1 minute. Transfer to bowl of cold water; soak 30 minutes. Drain; rinse with cold water.
• Bring 1 1/2 cups water to boil in small saucepan. Add tomatillos and boil until soft, about 15 minutes. Drain. Puree tomatillos, soaked chiles, and garlic in blender. Heat 3 tablespoons oil in large saucepan over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add chile puree and stir over medium heat until puree thickens slightly, about 5 minutes.
• Bring 5 cups water to boil in large pot. Add shrimp shells and boil 10 minutes. Strain shrimp broth into chile puree. Toast tortilla directly atop burner until crisp and blackened in spots, about 4 minutes. Add tortilla to chile puree, then epazote leaves. Simmer over medium heat until tortilla is soft, about 15 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; season with salt. Bring to boil. Add shrimp and simmer until just cooked through, about 3 minutes. Ladle soup into bowls; garnish with fried chile strips and serve with lime wedges.

SHRIMP IN CILANTRO SAUCE

Steps:

• Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
• While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
• Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
• *Available at Latino markets and many supermarkets.