- 3/4 cup extra-virgin olive oil
- 15 garlic cloves, thinly sliced crosswise
- 2 large shallots, cut into matchsticks
- 3 dried ñora chiles, 2 cascabel chiles, or 1 1/2 ancho or pasilla chiles*, finely ground in a clean coffee or spice grinder
- 12 ounces small white or pink shrimp (51 to 60 per lb.), peeled and deveined
- 1 1/2 teaspoons minced flat-leaf parsley, divided
- About 3/4 tsp. kosher salt
- About 2 1/2 tbsp. lemon juice
- calories 232
- caloriesfromfat 80 %
- protein 7.6 g
- fat 22 g
- satfat 3.1 g
- carbohydrate 4.3 g
- fiber 0.8 g
- sodium 217 mg
- cholesterol 63 mg
How to Make It
Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.
Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.
*Find cazuelas and ñora chiles at tienda.com, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.