Busters Recipes

Garlic and Chili Shrimp

MAKES: 4 servings
1/2 pound mushrooms (caps about 11/2 in. wide) 1 pound peeled, deveined
shrimp with tails (26 to 30 per lb.), rinsed 2 dried guajillo,
California, or New Mexico chilies (5 to 6 in. long, about 1/4 oz. total)
3 tablespoons olive oil
3 tablespoons butter or margarine
2 tablespoons minced garlic
2 tablespoons thinly sliced green onion (including tops)
1. Rinse mushrooms; trim and discard discolored stem ends. Quarter the
mushrooms vertically.
2. Cut shrimp in half lengthwise from head end to--but not through--the
tail.
3. Wipe chilies with a damp cloth. Discard stems and seeds. Cut chilies
crosswise into 1/4-inch slices.
4. In a 10- to 12-inch frying pan over medium-high heat, stir chilies in
oil until chilies smell toasted and oil is tinged with red, 2 to 3
minutes. With a slotted spoon, transfer chilies to a small bowl.
5. Add butter and mushrooms to pan. Stir often over high heat until
mushrooms begin to brown, about 4 minutes. Add garlic; stir until
mushrooms are well browned and garlic is lightly browned, about 1 minute
longer. Add shrimp and stir just until opaque but still moist-looking in
center of thickest part (cut to test), 4 to 5 minutes. If desired,
return chilies to pan.
6. Pour shrimp mixture onto a platter. Sprinkle with green onion.

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