Gulf Shrimp with Peanuts and Green Chiles

  • Servings: 4

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Ingredients

  • 2 tablespoons olive oil
  • 24 medium Gulf shrimp, shelled and deveined
  • Salt and freshly ground pepper
  • 1 poblano pepper, quartered and thinly sliced
  • 3 garlic cloves, minced
  • 4 cups shrimp stock
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons fresh lime juice
  • Chopped cilantro
  • Chopped peanuts, for serving
  • Dirty Rice, for serving

How to make this recipe

  1. Heat the olive oil in a large skillet over high heat. Season the shrimp with salt and pepper and add to the skillet. Sear on both sides until golden brown, about 1 minute per side. Transfer the shrimp to a plate.

  2. Add the poblano pepper to the skillet and cook until soft. Add the garlic and cook for 1 minute more. Add the shrimp stock, bring to a boil and reduce by half. Return the shrimp to the skillet, stir in the butter, lime juice and cilantro and season with salt and pepper to taste. Spoon over <a href="/recipes/aspen-2002-dirty-rice">Dirty Rice</a> on a platter and sprinkle with the peanuts.

Contributed By Published July 2012





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