Chile-Fried Shrimp

Name: Chile-Fried Shrimp
Yield: makes 4 servings
Ingredients: 2 tablespoons pure chile powder, like ancho or New Mexico, or to taste; Cayenne to taste, optional; 2 tablespoons cornmeal; Salt and black pepper to taste; 1/2 cup neutral oil, like corn or grapeseed; 1 1/2 to 2 pounds shrimp, preferably large, peeled; Chopped fresh cilantro leaves for garnish; Lime or lemon wedges

December 14, 2011

Just because I identify a dish with a country doesn’t mean it’s made exclusively there, and chile-fried shrimp is practically universal. So calling this a Mexican dish is a little like calling grilled steak an American dish. But I like to make this with the relatively mild chiles used in Mexico, and I like to serve it with rice and beans, so there it is. This is best made with homemade Chili Powder (page 609), but if you prefer, use a chile powder dominated by ancho or New Mexican chiles, which have warmth but not high levels of heat. Arroz a la Mexicana (page 517) is a great side dish for this, along with a green salad.

Recipe notes

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