Spicy Shrimp with Garlic-Almond Sauce
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 garlic cloves, peeled
2 jalapenos, preferably red, halved and seeded
1 large tomato, halved
1/2 cup whole blanched almonds
1/4 cup extra-virgin olive oil
2 Tbsp. Cabernet or red wine vinegar
salt and freshly ground black pepper
cayenne pepper
1-1/2 pounds large shrimp, shelled and deveined
1 tsp. ancho chile powder
1/4 cup dry white wine
Instructions:
For the Garlic-Almond Sauce:
Preheat the oven to 350F. Spread the garlic, jalapenos and tomato halves on a rimmed baking sheet and bake for about 30 minutes, or until the garlic is golden brown and just tender. Spread the almonds in a pie plate and bake for 7 minutes, or until golden brown. Let the almonds cool and coarsely chop them.
In a food processor, coarsely puree the garlic with the jalapenos, tomato and almonds. With the machine on, gradually add 3 Tbsp. of the olive oil, and then the vinegar. Scrape the sauce into a bowl and season with salt, black pepper and cayenne.
For the shrimp:
In a large skillet, heat the remaining olive oil. Season the shrimp with salt and pepper and toss with the ancho chile powder. Add the shrimp to the skillet and cook over moderately high heat until barely white throughout, about 1 minute per side. Add the wine and simmer, shaking the skillet, until the shrimp are cooked, about 30 seconds longer. Using a slotted spoon, transfer the shrimp to a platter. Simmer the pan juices until thickened, about 30 seconds, then pour them over the shrimp and toss to coat. Serve the shrimp with the garlic-almond sauce.
Yields 4 servings.
Recipe from Food and Wine Magazine.