Sauteed Shrimp In Ancho Chili Sauce

Ingredients

• 2 pounds medium shrimp
• 2 tablespoons coarse salt
• 3 ancho chilies
• 1 tablespoon lemon or lime juice
• 2 tablespoons peanut or vegetable oil
• 1 clove garlic, minced
• 2 shallots, minced
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh coriander, chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    281 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 46 grams protein; 365 milligrams cholesterol; 1733 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
2. Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
3. Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
4. Rinse the shrimp under cold water.
5. Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
6. Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.