Camarónes con Chile (Sizzling Chile Shrimp)

 

adapted by Michael McCabe

http://z.about.com/d/mexicanfood/1/0/S/4/grilledshrimp2.jpg

Servings: 6

 

Cuisine: Spanish

 

Categories: Antipasti/Tapas, Appetizer, Sauce, Saute, Seafood

 

Source: The Tapas Cookbook, 2008

 

Copyright: 2008

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Software

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1 1/2 pounds raw large shrimp, peeled, deveined, tail on

1 small fresh red chile

6 tablespoons extra-virgin olive oil

6 large garlic cloves, minced

1 small dried red chile

"pinch" spanish paprika

"to taste" kosher salt

"to serve" crusty bread

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Hardware

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paper towels

large heavy-bottom skillet

serving dish

wooden toothpick

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     Rinse the shrimp under cold running water and pat dry on paper towels.

 

     Cut the fresh chile in half lengthwise, then remove the seeds and finely chop the flesh.

 

     Heat the oil in a large heavy-bottom skillet until quite hot, then add the garlic and dried red chile and cook for 30 seconds. Add the shrimp, fresh chile, paprika, and a pinch of kosher salt and cook for 2-3 minutes, stirring continuously, until the shrimp turn pink and begin to curl.

 

     Discard the dried chile. Serve the shrimp, still sizzling. Accompany with wooden toothpicks to spear the shrimp, and chunks or slices of crusty bread to mop up the aromatic cooking oil.

 

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