Wednesday, January 30, 2013

Crispy Garlic Potatoes and Chile Shrimp

Crispy Garlic Potatoes and Chile Shrimp
by Christine Adams

2 Marx Foods Dried New Mexico Chilies
3 yellow potatoes
1 pound large or jumbo shrimp
3 Tablespoons olive oil
6 garlic cloves

Pour 2 cups boiling water over peppers and soak for 30 minutes.  Drain and chop peppers.
Peel potatoes and slice very thin.  Simmer for 10 minutes in salted water, until just tender, and drain. 
Slice garlic very thin.

Rinse and de-vein shrimp.  Remove shell, leaving tail on, pat dry.

In a large fry pan, heat oil and add the chopped peppers and garlic.  Cook for 30 seconds and add the potatoes.  Try to keep them in a single layer.  Flip potatoes over every 5 minutes until golden brown and starting to crisp.

Push potatoes to the side and add the shrimp, tilt the pan to get the oil with the shrimp.  When shrimp starts to turn pink, flip and cook for a few more minutes.

Toss everything in the pan to mix and serve in a large, warm bowl. Serve with lots of crusty bread.

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