“I love using shrimp when I’m pressed for time, because it  cooks so quickly,” says chef Aarón Sánchez of Mestizo in Leawood, Kansas. “Jumbo ones make any dish heartier and more luxurious.” A spice aficionado, Sánchez briefly cooks the shrimp in a punchy Latin-style sauce made with smoky dried árbol chiles and plenty of garlic. Slideshow:  Quick Fish Recipes 

Aarón Sanchez
July 2015

Gallery

© Fredrika Stjärne

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredents

Directions

Instructions Checklist
  • In a very large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat until lightly browned, 1 to 2 minutes per side. Transfer to a plate.

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  • In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil, then simmer over moderate heat until the broth has reduced by one-fourth, about 3 minutes. Whisk in the butter a few cubes at a time until incorporated. Add the shrimp and cherry tomatoes, season with salt and pepper and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.

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