Pan-Roasted Sizzling Shrimp
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
12 large shrimp, peeled, deveined
2 Tbsp. olive oil
1 red bell pepper, seeded, cut into thin strips
1 fresh anaheim chile, seeded, cut into thin strips
1/2 jalapeño chile, cut lengthwise, seeded, cut into thin strips
1/2 small onion, cut into thin strips (about 1 cup)
1 garlic clove, minced
1/2 tsp. cumin
salt and pepper
1 Tbsp. chopped fresh cilantro
fresh lime wedges
Heat the olive oil in a wok or large skillet over high heat until almost smoking.
Add the shrimp and stir constantly for 3 minutes. Add the peppers and onion to the skillet. Continue cooking until shrimp are cooked through and the peppers are slightly charred, about 3 minutes. Add the cumin and garlic, salt and pepper to taste, and cook for 1 minute.
Remove from the heat and garnish the dish with chopped fresh cilantro and lime wedges.
Recipe from Bon Appetit Magazine, February 2006.