[CH] Tonight's Dinner - Shrimp w/Guajillo Chile & Basil
RisaG (radiorlg@yahoo.com)
Thu, 12 Feb 2004 18:15:11 -0800 (PST)
This was tonight's dinner - Shrimp w/Guajillo Chile &
Basil. I adapted this from a book by Better Homes &
Gardens called fresh & simple cooking for friends.
The guajillo chiles must've been slightly old because
they did not soften as much as I would've liked,
otherwise this dish worked very well. I would never
have put basil with chiles if I had not read it in the
book. It was a delicious combination.
Guajillos are not really very spicy. If you like
things even spicier, use either a spicier dried chile
or a combination of chiles. I wanted to make this the
way the recipe called for it as it was the first time
I was making it. If it was the second time, I would've
adapted it further.
Anyway, it was very good.
It would've been even better if it was summer and the
tomatoes were fresher. I used a very large, very ripe,
"Ugly Ripe" tomato - they look like Brandywine or some
other really fresh heirloom tomato but they are pretty
hard when you find them. This one sat in the window
for a few days until very ripe. They have more flavor
than the normal hothouse tomatoes. I guess you use
what you can get.
* Exported from MasterCook *
Shrimp with Guajillo Chile & Basil
Recipe By : Peppers- A Cookbook by Robert Berkley
Serving Size : 2 Preparation Time :0:00
Categories : Quick
Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 tbsp olive oil
12 med shrimp -- peeled & deveined
4 cloves garlic -- minced
2 gaujillo peppers -- soaked in
hot water
1 ripe tomato -- seeded/coarsely
chop
10 black olives -- pitted &
halved
2 tbsp capers
8 basil leaves -- julienne
salt -- as needed
Place oil in skillet over medium heat. Add the shrimp
and garlic and saute for 1 minute. Add the guajillo,
tomatoes, olives, and capers and continue cooking just
until shrimp lose their translucence and begin to get
firm. Toss in the basil, cook for another minute and
then turn off heat. Season to taste.
Place rice, or other grain on plate, top with shrimp
mixture and serve. A garnish of julienned basil leaves
is wonderful.
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NOTES : Risa's notes:
Original recipe called for serving spaghetti or
linguine with this and using it as a topping. I served
it atop rice.
Guajillo are dried chiles so they must be soaked in
boiling water for 30 minutes before cooking with them.
Seed them and then julienne them and then you can cook
with them. If they are really old, they will not
soften as much as freshly dried ones do..
RisaG
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