Shrimp With Garlic
- 1 of 2 Combine garlic, powdered chicken broth and oil. Refrigerate, covered, 2 hours or overnight.
- 2 of 2 Cut tops and stems from dried and fresh chilies. Remove seeds, leaving pods whole. Cut pods crosswise into 1/4-inch-thick rings, keeping dried and fresh chilies separate. Marinate dried chilies in garlic mixture for a couple of hours. Set aside fresh chilies.
- 1 of 2 Split through shells down center of backs with small, sharp knife. Remove dark vein with knife tip. Rinse shrimp, pat dry with paper toweling and set aside.
- 2 of 2 Remove half the dried chilies and garlic from oil mixture; reserve. Heat remaining garlic-oil mixture in deep, heavy skillet over medium-high heat. Add half the fresh chilies and half the shrimp. Fry, turning the shrimp once, until they turn pink, about 2 to 3 minutes on each side. Remove move shrimp along with chilies and garlic to a platter. Repeat with remaining shrimp, fresh chilies, garlic and dried chilies. Season with salt and lime juice. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 16 g Fat, total, 364 kcal cal., 23 g carb., 703 mg sodium, 230 mg chol., 35 g pro.