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Shrimp And Chilies With Sherry Sauce
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| What You Need: |
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1˝ pounds medium-sized uncooked shrimp, thoroughly defrosted if frozen
1 cup flour
1˝ teaspoons salt
˝ cup peanut oil
3 canned green jalapeiio chilies, drained, seeded and cut into matchlike strips 1 inch long and 1/8 inch wide
˝ cup pale dry sherry
6 cups freshly cooked rice made from 2 cups long-grain white rice
1 tablespoon finely chopped fresh parsley
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| How To Cook: |
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1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife.
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2. Wash the shrimp in a sieve or colander set under cold running water, spread them on paper towels to drain, and pat them completely dry with fresh paper towels.
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3. Combine the flour and salt in a paper bag, add the shrimp, and shake vigorously to coat them evenly. Remove the shrimp from the bag and shake each one to remove the excess flour. Lay the shrimp side by side on a sheet of wax paper.
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4. In a heavy 10- to 12-inch skillet, heat the peanut oil over moderate heat until a light haze forms above it. Add the shrimp and, stirring constantly, cook for 4 to 5 minutes, until they are firm and delicately browned.
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5. Do not overcook the shrimp. Stir in the chilies, tip the skillet slightly and draw off the fat from the pan with a bulb baster.
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6. Then warm the sherry in a small saucepan set over low heat. Carefully ignite the sherry with a long wooden match and pour it flaming over the shrimp and chilies. Gently slide the skillet back and forth over low heat until the flames die.
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7. With a slotted spoon, arrange the shrimp and chilies attractively on a heated platter. Pour the sherry sauce over them. Mound the boiled rice in a bowl, sprinkle the top with the parsley and serve it at once as an accompaniment to the shrimp and chilies.
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