Tuesday, January 01, 2008

Ancho Chili Shrimp Stir Fry

Ancho Chili Shrimp Stir Fry

Prep time: 15 minutes (unless you buy pre-peeled shrimp)
Marinate: 5 minutes
Sauté time: 3 minutes

Serves 4 (or if you’re like us – 2)

1 lb/ 450 g raw large or jumbo shrimp, peeled & deveined
Juice of 1 lemon
1 tbsp olive oil
1½ tbsp ancho chili powder
2 tsp dried oregano
4 cloves garlic, crushed
Garnish:2 tbsp fresh cilantro, finely chopped

1. Mix all the marinade ingredients in a large non metallic bowl. Add the shrimp, toss and marinate for 5 minutes or so.

2. Heat a skillet over medium high heat, sauté the shrimp until they are pink. The larger they are, the longer it takes. Large take less than 5 minutes, jumbo around 4

3. Remove the shrimp to a serving bowl using a slotted spoon and set aside.

4. Turn the heat up to high and reduce the “sauce” in half. Pour over the shrimp, sprinkle with cilantro and serve over pasta, rice or, if you’re on the South Beach Diet, cauli-“fried” rice.

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