Seared Shrimp With Tangerine, Cilantro, And Pasilla Chile
Serves 6
Recipe By: Lou Parris
2 tablespoons butter
1 1/2 tablespoons shallot -- minced
1 teaspoons garlic -- chopped
3 tablespoonsfresh ginger -- minced
2 teaspoons cornstarch
2 cup freshly squeezed tangerine juice*
1 tablespoons olive oil
2 1/2 pounds best quality large shrimp -- peeled (tails may be on - I
didn't)
12 grape tomatoes -- cut in half
1/2 teaspoons red chili pepper -- crushed
1/4 cup cilantro leaves -- chopped
1/2 lemon
1 dried passilla, ancho, or quajilto chile -- seeded,toasted , and
ground.
pinchKosher salt
*I used orange juice
Make the sauce: In a saucepan over medium heat, melt the butter and saute
the shallot, garlic, and ginger until just softened; do not brown. Mix the
cornstarch with 1 cup of the juice until dissolved. Add to the pan and
cook, stirring, until thickened; add the remaining cup of juice. Turn off
the heat and set the sauce aside for 15 minutes, then strain through a
fine sieve and keep warm over very low heat while you cook the shrimp. In
a large frying pan or well-seasoned wok, heat the oil over high heat until
it shimmers. Pat the shrimp dry with a paper towel and add to the pan all
at once. After about 5 minutes when the shrimp are half-cooked (curled
and pink but slightly soft) , add the tomatoes, crushed chile, and salt.
Cook and stir just until shrimp are firm; DO NOT OVERCOOK! Remove the pan
from the heat and stir in 1/4 cup of the strained sauce and half of the
cilantro. Squeeze the lemon over the shrimp. Heap the shrimp and tomatoes
onto heated serving plates. Drizzle each serving with some of the
remaining sauce, sprinkle with some cilantro and ground chile and serve.
In
Recipe Notes
"In Cabo San Lucas, it seems that every ambitious restaurant serves a
version of this sauce, usually made with orange juice. I prefer the tang
and brilliant color of tangerines. It's important to use freshly squeezed
juice; don't let it boil!"
Cuisine: "Mexican/Tex-Mex"
Source: "Baja! Cooking on the Edge"
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