Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 25 min
Prep:
45 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Sauteed Shrimp

Recipe courtesy of George Spriggs

Sauteed Cabbage

Recipe courtesy of Ina Garten

Sauteed Kale

Recipe courtesy of Bobby Flay

Sauteed Spinach

Recipe courtesy of Tyler Florence

Sauteed Carrots

Recipe courtesy of Ina Garten

Sauteed Broccolini

Recipe courtesy of Ina Garten

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Sauteed Broccolini and Garlic

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories