Serves 4
50 min
Shrimp with Ancho Butter Sauce
Recipe GLPR5f8080faa64d07
Large head-on shrimp seared until golden, then tossed in a silky ancho chile butter sauce enriched with cream and brightened with fresh lime juice. The sauce is built from roasted chiles de árbol and ancho chiles, charred onion and garlic, creating a complex, layered flavor base that complements the sweet, tender shrimp.
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Ingredients
3 chiles de árbol
3 dried ancho chiles
½ small onion, unpeeled
2 garlic cloves, unpeeled
2 tablespoons fish sauce
1 tablespoon light brown sugar
Kosher salt to taste
2 pounds large fresh head-on shrimp, about 16 pieces
4 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
1 tablespoon heavy cream
¾ cup unsalted butter, cut into pieces
3 tablespoons fresh lime juice, or more to taste
Freshly ground black pepper to taste
Fresh flat-leaf parsley, finely chopped, for garnish
Crackers or toasted country-style bread for serving
Directions
Submerge the chiles de árbol and dried ancho chiles in a medium bowl and cover them with boiling water. Cover the bowl and allow the chiles to soften for 30 minutes. Drain the chiles, reserving ½ cup of the soaking liquid. Remove and discard the stems and seeds from the chiles (you may leave some seeds if you prefer additional heat).
While the chiles are soaking, place a small cast-iron or heavy skillet over high heat. Add the unpeeled onion half and unpeeled garlic cloves and cook, stirring occasionally, until softened and lightly charred on the surface, 8–10 minutes. Peel away the skin from the onion and garlic.
Combine the roasted peeled onion, roasted peeled garlic, drained chiles, fish sauce, brown sugar, and ¼ cup of the reserved chile soaking liquid in a blender. Purée the mixture until completely smooth. Season the chile paste with kosher salt to taste.
Heat 2 tablespoons of olive oil in a small saucepan over medium-high heat. Add the sliced garlic cloves and cook, stirring frequently, until softened but not browned, about 3 minutes. Stir in ½ cup of the chile paste (reserve any remaining paste for another use) and cook, stirring frequently, until fragrant, approximately 2 minutes.
Add the heavy cream to the saucepan and stir to combine. Reduce heat to medium. Add the butter pieces one at a time, whisking thoroughly after each addition until the sauce is smooth and emulsified. Once the sauce has thickened, begin whisking in the lime juice one teaspoon at a time until well incorporated. Season the ancho butter sauce with salt and black pepper to taste.
Heat the remaining 2 tablespoons of olive oil in a large cast-iron or heavy skillet over high heat until shimmering. Pat the shrimp dry and season them generously with salt and pepper. Working in batches to avoid crowding, cook the shrimp until the shells are golden brown and the flesh is opaque throughout, about 3 minutes per side.
Transfer the cooked shrimp to a large bowl. Pour the warm ancho butter sauce over the shrimp and toss gently to coat evenly. Taste and adjust seasoning with additional salt, pepper, and lime juice if desired.
Divide the shrimp and sauce among serving bowls. Garnish with finely chopped fresh parsley and serve with crackers or toasted country-style bread on the side.
