Pasilla Garlic Shrimp

We have enjoyed great shrimp from the Texas Gulf Coast my entire life. There is really something special about our beautiful coast. All the fishing villages and the beaches that are still being restored after the last hurricane. There is a strength and courage among the people there and a love for life that lingers in your heart long after your visit is over. Lisa has captured the gulf and Texas flavor all in one with this recipe. 

Pasilla Garlic Shrimp on Tomatillo Cheese Grits

Pasilla Garlic Shrimp

The Homesick Texan Cookbook

Lisa Fain

page 242

serves 4

Prepared in 

Miz Helen's Kitchen

2 dried pasilla chiles, stems and seeds removed

2 pounds large shrimp (21 to 30 per pound), heads removed

1/2 cup chopped cilantro

4 cloves garlic, minced

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon cayenne

2 tablespoons lime juice

1 tablespoon olive oil

4 tablespoons unsalted butter

(1/2 stick)

Salt and black pepper to taste

In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff.  Fill the skillet with enough water to cover the chiles.  Leave the heat on until the water begins to boil, then turn off the heat and let the chiles soak until soft, about 30 minutes.

Remove shells from shrimp and place the shells in a pot.  Add 4 cups of water, a pinch of salt, and bring to a boil.  Turn the heat down to low and simmer for 20 minutes.  Remove from the heat and strain out the shells. You now have a simple shrimp stock.

Take re-hydrated chiles and rinse, discarding the soaking water.  Place the chiles, cilantro, garlic, ginger, cumin, cayenne, lime juice, and 1 cup of the shrimp stock in a blender.  Blend until a smooth puree is formed.

In a large skillet, heat the olive oil on medium low heat; add the chile puree and cook, stirring occasionally, for 10 minutes.  Add the butter and 2 tablespoons of the shrimp stock.  (You can use the remaining shrimp stock for something else, or freeze it for 6 months.)  When the butter has melted, stir until the sauce is well combined and add the shrimp, along with salt and pepper to taste.  Cook the shrimp about 3 minutes on each side or until pink.  Remove shrimp and drizzle chile butter sauce on top.  Serve over rice, grits, or just with a loaf of crusty bread to sop up the sauce.

I bought these great shrimp from the Texas Gulf Coast  from a vender who drives his truck to our area every week end with the fresh goodness of the coast.

Fresh Gulf Shrimp

Pasilla Garlic Puree

Cook The Shrimp In The Puree

As the shrimp began to cook and that aroma from that skillet began to fill the kitchen, my guest began to come over to the skillet to check out the dish. This shrimp is fabulous with a flavor from the Pasilla Chili, Garlic and other seasons that make it a five star dish! Serving it on the Tomatillo Cheese Gritswas a great combination! 

Enjoy!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Stop back by on Friday and you can pick up the Tomatillo Cheese Grits recipe, it is so delicious. I sure am glad that you were able to come and enjoy this wonderful Shrimp dinner with us. Come back to see us real soon!

Peace and Joy

Miz Helen
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