Succulent shrimp, simmered
in a mixture of sautéed chiles, tomato paste and garlic
take on a fiery quality. Finished with white wine and minced
cilantro they make a signature Mexican favorite.
Enchilada
de Camarones
1/4 cup extra virgin olive
oil
1/2 onion, diced
1/2 cup cachucha chiles, seeded, minced
2 jalapeño chiles, seeded, minced (see note)
1 red bell pepper, seeded, minced
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons tomato paste
1 (8-ounce) bottle clam juice
3 pounds large shrimp, peeled and deveined
3 tablespoons minced cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Heat olive oil in a large
skillet; add onion, chiles and bell pepper. Sauté mixture
over medium-high heat until onion is translucent, about 5 minutes.
Add garlic and sauté another minute. Deglaze pan with
wine*.
- Reduce heat to medium,
stir in tomato paste and stock and continue cooking 20 minutes,
stirring occasionally. Add shrimp, cilantro, parsley and season
with salt and pepper. Cook about 5 minutes.
Makes 6 servings.
*Deglaze pan by pouring
wine into skillet; scrape skillet with a spoon, scraping up bits
of dried-on onions or shrimp.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
