Shrimp with Anchos and Garlic
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 lb large shrimp, shelled and deveined
3/4 cup good olive oil
10 cloves garlic, sliced thinly
4 Anchos, stemmed, seeded, rough chopped
1/4 cup lemon juice
salt and pepper
Season shrimp with salt and pepper. Heat oil in a large skillet on high, and quickly sear the shrimp until pink. When cooked, remove from pan and reduce heat to medium. Allow pan to cool down before adding the garlic and anchos. Cook, stirring constantly, until the aroma is released, about one minute, then stir in the lemon juice and add the cooked shrimp. Cook an additional minute or two, and serve over rice.
From the Chile-Head’s recipe list.