Spicy Shrimp with Garlic-Almond Sauce
- 8 garlic cloves, peeled
- 2 jalapenos, preferably red, halved and seeded
- 1 large tomato, halved
- 1/2 cup whole blanched almonds
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Cabernet or red wine vinegar
- Salt and freshly ground black pepper
- Cayenne pepper
- 1 1/2 pounds large shrimp, shelled and deveined
- 1 teaspoon ancho chile powder
- 1/4 cup dry white wine
- Preheat the oven to 350.
- Spread the garlic, jalapenos and tomato halves on a rimmed baking sheet and bake for about 30 minutes, or until the garlic is golden brown and just tender.
- Spread the almonds in a pie plate and bake for 7 minutes, or until golden brown.
- Let the almonds cool and coarsely chop them.
- In a food processor, coarsely puree the garlic with the jalapenos, tomato and almonds.
- With the machine on, gradually add 3 tablespoons of the olive oil, and then the vinegar.
- Scrape the sauce into a bowl and season with salt, black pepper and cayenne.
- In a large skillet, heat the remaining 1 tablespoon of olive oil.
- Season the shrimp with salt and pepper and toss with the ancho chile powder.
- Add the shrimp to the skillet and cook over moderately high heat until barely white throughout, about 1 minute per side.
- Add the wine and simmer, shaking the skillet, until the shrimp are cooked, about 30 seconds longer.
- Using a slotted spoon, transfer the shrimp to a platter.
- Simmer the pan juices until thickened, about 30 seconds, then pour them over the shrimp and toss to coat.
- Serve the shrimp with the garlic-almond sauce.
garlic, jalapenos, tomato, whole blanched almonds, extravirgin olive oil, cabernet, salt, cayenne pepper, shrimp, chile powder, white wine
Taken from www.foodandwine.com/recipes/spicy-shrimp-garlic-almond-sauce (may not work)