- 12 cloves garlic
- 2 cups water
- 1 tablespoon plus 1 teaspoon annato seeds
- 3½ teaspoons hot smoked paprika
- 1 whole pasilla chile, split
- 1 tablespoon cumin seeds, toasted and coarsely ground
- 1 tablespoon fennel seeds, finely ground
- 1⅓ cups sunflower oil
- 3/4 cup chile oil (recipe above)
- 1/3 cup plus 2 teaspoons sizzling garlic (recipe above)
- 1 pound (16/20) shrimp, peeled, deveined and tails removed
- kosher salt
- 12 dried tepin or ancho chiles
- chopped parsley, for garnish
- lemon wedges, for garnish
Smoky and spicy thanks to a variety of chiles, this dish is the perfect way to warm up your palette during the winter. It's my rendition of a dish I enjoyed in Mexico when I was traveling. The classic combination of shrimp, garlic and chiles creates something sizzlingly special.
Technique tips: Simmer garlic in water to mellow out flavor. Use a mortar and pestle to crush the cumin seeds and fennel seeds.
For the sizzling garlic:
In a small saucepan set over medium heat, add the garlic and cover with 1-inch water. Bring to a simmer. Once simmering, strain the water but keep the garlic in the pot. Repeat this process twice more. Cool completely. Transfer garlic to a food processor and pulse until garlic is coarsely mashed.
For the chile oil:
In a medium saucepan set over high heat, combine all ingredients and heat until the oil reaches 165 F, about 10 minutes. Remove from heat and allow to cool to room temperature. Strain the oil through a fine mesh sieve. Store in an airtight container.
For the sauteed shrimp:1.
In a large skillet set over medium-high heat, add chile oil and garlic, and cook until garlic is lightly toasted, about 1 minute.2.
Season shrimp with salt, then add to the skillet with chiles, sautéing until the shrimp are just cooked, 2 to 3 minutes.3.
Divide shrimp among 4 small bowls and garnish with parsley and lemon. Serve warm.