Pasilla Garlic Shrimp

By Texaschef11

Ingredients

• 2 pasilla chiles, stemmed & seeded
• 2 lbs. shrimp, heads removed, peeled & deveined
• 1/2 c. cilantro, chopped
• 8 cloves garlic, minced
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne
• 2 Tbs. lime juice
• 1 c. + 2 Tbs. shrimp stock (or chicken stock or water)
• 1 Tbs. olive oil
• 4 Tbs. butter
• salt
• freshly ground black pepper

Preparation

Step 1

Toast pasillas in a dry skillet over high heat for ~10 seconds per side, or until they start to puff and change color a bit. Fill the skillet with enough water to cover the chiles. Leave the heat on until the water begins to boil, then turn and off let sit for ~30 minutes to rehydrate chiles.

Drain the chiles and place them in the jar of a blender along with the cilantro, garlic, ginger, cumin, cayenned, lime juice and 1 c. of the stock. Blend until you have a smooth purée.

Heat the olive oil in a large skillet over medium-low heat. Add chile purée and cook, stirring from time to time for about 10 minutes. Add the butter and remaining stock. When butter has melted, stir the sauce to combine then add the shrimp. Cook for ~3 minutes, or until pink. Season to taste with salt and pepper.

Serve shrimp and chile butter over grits (or rice or just soak up with a loaf of crusty bread).