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.
Slideshow: More Great Shrimp Recipes
1/4 cup olive oil
20 jumbo shrimp (about 2 pounds), shelled and deveined
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
How to Make It
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.
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.
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