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Jumbo Shrimp with Garlic and Chile Butter

In just 20 minutes, chef Aarón Sánchez cooks shrimp in a punchy Latin-style sauce with chiles and plenty of garlic. He also adds bottled clam juice, which amps up the seafood flavor and adds depth.

  • Total Time:
  • Servings: 4

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  • 1/4 cup olive oil

  • 20 jumbo shrimp (about 2 pounds), shelled and deveined

  • Kosher salt

  • Freshly ground pepper

  • 4 garlic cloves, thinly sliced

  • 2 dried chiles de árbol, stemmed and chopped

  • 1 cup clam juice

  • 4 tablespoons cold unsalted butter, cut into cubes

  • 1 cup cherry tomatoes, halved

  • 3 tablespoons fresh lemon juice

  • 1/4 cup coarsely chopped cilantro leaves

  • 2 tablespoons snipped chives


  1. In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.
  2. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
Photo © Fredrika Stjärne Published July 2014

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507172 2014-07-10 latin-american|4|fast|gluten-free|staff-favorite|weeknight-dinner july-2014 recipes,jumbo-shrimp-with-garlic-and-chile-butter 507172