Description
This is one of my favorite summer recipes. It’s flavor is fantastic. Plus, you can make it in 20 minutes with only a handful of ingredients. I found it in a Food and Wine Magazine back in 2014 and have been making it ever since. It’s attributed to Chef Aarón Sánchez.
I always serve it with crostinis. You can drag them through the delicious garlic chili butter.
Ingredients
Scale
- olive oil
- 2 lbs fresh jumbo shrimp (approx. 20), peeled and deviened
- Sea salt and black pepper to taste
- 5 cloves of garlic, thinly sliced
- 2 or 3 dried arbol chilis, stemmed, seeded, and chopped
- 1 cup clam juice
- 3 tablespoons butter
- 10 oz cherry or grape tomatoes, halved
- juice of 1 large lemon
- 1 small bunch cilantro, chopped
Instructions
- Pat the shrimp dry and season with salt and pepper.
- Heat a large skillet with 3 tbs olive oil. When hot, add the shrimp and cook 2-3 minutes per side until the turn pink. They won’t be cooked fully through at this point. Transfer shrimp to a plate and set aside. Make sure you don’t overcook the shrimp.
- Add another tablespoon of olive oil to the same pan and start add the garlic and chili. Satuee over low-medium heat for 2 minutes. The garlic and chilies should soften and become fragrant.
- Add the clam juice and bring pot to boil. Let simmer about 8 minutes (broth should reduce by approx a quarter).
- Add butter and whisk to combine. Once combined add cherry tomatoes. Cook approx 5 minutes and then add shrimp back to pan and cook through – about 2 minutes more.
- Stir in about 1/4 of cilantro and the juice of lemon and serve.