Seared Shrimp With Tangerine, Cilantro, And Pasilla Chile

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 1/2 tablespoons minced shallots
• 1 teaspoon chopped garlic
• 3 tablespoons minced fresh ginger
• 2 teaspoons cornstarch
• 2 cups freshly squeezed tangerine juice
• 1 tablespoon olive oil
• 2 1/2 lbs best-quality large shrimp
• 12 grape tomatoes or 12 cherry tomatoes, cut in half
• 1/2 teaspoon crushed red pepper flakes
• 1 pinch kosher salt
• 1/4 cup chopped fresh cilantro leaves
• 1/2 lemon
• 1 dried pasilla peppers or 1 ancho chilies or 1 guajillo chile, seeded toasted and ground

Recipe

• 1 make the sauce: in a saucepan over medium heat, melt the butter and saute the shallot, garlic, and ginger until just softened; do not brown.
• 2 mix the cornstarch with 1 cup of the tangerinejuice until dissolved. add to the pan and cook, stirring, until thickened. add the remaining 1 cup of juice. (don't let the juice boil or it will lose it's delicate flavor).
• 3 turn off the heat an dset the sauce aside for 15 minutes, then strain through a fine sieve and keep warm over very low heat while you cook the shrimp.
• 4 in a large frying pan or well-seasoned wok, heat the oil over high heat until it shimmers.
• 5 pat the shrimp dry with a paper towel and add to the pan all at once. after about 5 minutes, when the shrimp are half-cooked (curled and pink but slightly soft), add the tomatoes, crushed chile, and salt. cook and stir just until the shrimp are firm; do not overcook.
• 6 remove the pan from the heat an dstir in 1/4 cup of the strained sauce and half of the cilantro. squeeze the lemon over the shrimp.
• 7 heap the shrimp and tomatoes heated serving plates. drizzle each serving with some of the remaining sauce, sprinkle with some cilantro and ground chile, and serve.