Spanish Style Spicy Garlic Shrimp
I created this dish off of a head on shrimp dish we had at El Che in Chicago. We ordered a second order it was so good! I had to write down the flavors and ingredients so I can try to make it at home. I have to say, I hit a home run on this. It is restaurant ready on the first try. I think I can bring it to that restaurant and they'd be impressed!
Ingredients:
1 fresno chili, sliced thin
1 small shallot, sliced thin
3 cloves of garlic, sliced thin
3 TBSP butter
3 TBSP olive oil, plus more for drizzling
Ancho Chili Powder
Salt
Pepper
Garlic
Red Pepper flakes
1 TBSP flour
1 TBSP pepitas, unsalted
1/2 of a french baguette cut into small toasts
Directions:
1. Cut bread into six pieces and brush with 1 TBSP butter. Toast under the broiler for 2-3 minutes or until slightly brown
2. Marinate your shrimp for 10-30 min with olive oil, ancho chili powder, red pepper flakes, garlic powder, salt and pepper. Toss and make sure shrimp are generously coated.
3. Heat a cast iron pan over medium heat with 2 TBSP butter and 2 TBSP oil.
4. Toss your shallots in flour and then test one in the oil. It should immediately sizzle. If the oil is hot enough, add the rest of the shallots to the pan. Move around a bit, they will fry quickly. When just brown, remove with a slotted spoon onto a paper towel lined plate. Reserve.
5. To the same pan, add your garlic chips and cook just for 1 minute (mostly to flavor the oil). Remove onto a plate.
5. Add another turn or two of olive oil to your pan. Place shrimp in a single layer and sear the shrimp 3-4 minutes on both sides or until opaque and charred a bit.
6. When the shrimp have 1 minute left, add the garlic all around, add a few slices of fresno chili, sprinkle the fried shallots and pepitas all around. Finish with a drizzle of olive oil.
Serve immediately with toasted bread.
Wine pairing with this one:
I gotta go Albarino - it's a Spanish white that just pairs well with about everything - and this dish especially!
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