Shrimp with Garlic & Chile Butter

Tonight The Mister was in charge of dinner. He wanted to try a recipe he saw in a food magazine —  Shrimp with Garlic & Chile Butter by Chef Aarón Sánchez.

Olive oil
Shrimp, cleaned & deveined
4 garlic cloves, thinly sliced
2 dried Chile de árbol, chopped (The Mister used 3)
4 tablespoons butter
1 cup clam juice
1 cup cherry or grape tomatoes, halved
2 tablespoons snipped chives (we didn’t have fresh so dried was used)
3 tablespoons lemon juice
1/4 cup cilantro, chopped (The Mister omitted this)


In a large skillet, heat 3 Tbsp  olive oil. Season the shrimp with salt and pepper. Cook over moderately high heat until lightly browned, 1 to 2 minutes per side; transfer to a plate.


In the same skillet, heat 1 Tbsp olive oil. Add the garlic and Chile de árbol and cook over moderately low heat, stirring, until softened, 1 minute. Add clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth, 3 minutes. Whisk in 4 Tbsp butter.


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.


Served over vermicelli. Dinner!


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Categories: Seafood

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