Um, you had me at "hello?"
Cook's has this recipe in their March & April 2002 issue. I put it on top of pan-roasted halibut steaks. But, I bet it would be equally yummy on top of steak or something else equally decadent that doesn't need more calories but rejoices when you dollop it on top..... Sigh.
1/2 stick of unsalted butter, softened
1 chipotle chile en adobo, minced
1 garlic clove, minced
1 tsp honey
1 tsp grated lime zest
2 tsps minced fresh cilantro
1/2 tsp salt
Beat butter with a fork until fluffy. Stir in remaining ingredients. Dollop a TBS of butter on top of cooked fish. YUM. (The recipe easily halves if you live with a butter phobic person like I do.)
4.03.2010
Spanish Style Garlic Shrimp
We are having a springtime nosh today including Prosecco (two kinds for tasting!) the Caramelized Tomato Tarte Tatin and this great garlic shrimp tapas dish from Cook's (Jan 2008). I was looking for this recipe here and realized I hadn't posted it. So...enjoy!
Garlic Shrimp:
Serves 6 as an appetizer
Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast-iron skillet that's been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but 1/4 teaspoon sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 teaspoons dry sherry and 1 teaspoon white vinegar.
Ingredients
14 medium garlic cloves , peeled
1 pound large shrimp , peeled, deveined, and tails removed
8 tablespoons olive oil
1/2 teaspoon table salt
1 bay leaf
1 (2-inch) piece mild dried chile , such as New Mexico, roughly broken, seeds included (see notes and step by step)
1 1/2 teaspoons sherry vinegar (see note)
1 tablespoon chopped fresh parsley leaves
Instructions
1. Mince 2 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes
2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tablespoons olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.
3. Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.
Garlic Shrimp:
Serves 6 as an appetizer
Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast-iron skillet that's been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but 1/4 teaspoon sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 teaspoons dry sherry and 1 teaspoon white vinegar.
Ingredients
14 medium garlic cloves , peeled
1 pound large shrimp , peeled, deveined, and tails removed
8 tablespoons olive oil
1/2 teaspoon table salt
1 bay leaf
1 (2-inch) piece mild dried chile , such as New Mexico, roughly broken, seeds included (see notes and step by step)
1 1/2 teaspoons sherry vinegar (see note)
1 tablespoon chopped fresh parsley leaves
Instructions
1. Mince 2 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes
2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tablespoons olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.
3. Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.
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