![Jumbo Shrimp with Garlic and Chile Butter](https://cdn.statically.io/img/www.foodandwine.com/thmb/kUG_MFulemqt198ZD26QfzRuNEw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/jumbo-shrimp-with-garlic-and-chile-butter-xl-wnbook2014-c38a298c03d645a985897b1d574846f1.jpg)
Ingredients
Ingredents
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1/4 cup olive oil
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20 shelled and deveined jumbo shrimp (about 2 pounds)
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Salt
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Freshly ground pepper
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4 garlic cloves, thinly sliced
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2 dried árbol chile peppers, stemmed and chopped
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1 cup clam juice or fish or shellfish stock
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4 tablespoons unsalted butter, cut into cubes
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1 cup cherry tomatoes, halved
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3 tablespoons fresh lemon juice
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1/4 cup coarsely chopped cilantro
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2 tablespoons snipped chives
Directions
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In a very large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat until lightly browned, 1 to 2 minutes per side. Transfer to a plate.
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In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil, then simmer over moderate heat until the broth has reduced by one-fourth, about 3 minutes. Whisk in the butter a few cubes at a time until incorporated. Add the shrimp and cherry tomatoes, season with salt and pepper and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.