Camarón con *Pebre (Sauteed Shrimp with Cilantro Sauce) Chile ’07

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For the Pebre Sauce

2 garlic cloves
2 tablespoons olive oil
2 tablespoon sherry vinegar
4 seeded aji chilies or 1 habanero chili
1/2 cup coarsely chopped white onion
1 cup packed cilantro leaves
1/3 cup water
Sea salt to taste
Freshly ground black pepper to taste

For the Shrimp
1 pound of raw tiger shrimp, peeled and de-veined
2 tablespoons olive oil
2 teaspoons chili powder

Pebre Sauce
Purée the garlic and salt with a pestle in a mortar. Whisk in the olive oil and vinegar and set aside. Place chilies, onions, cilantro and water in a blender; pulse until minced, but not puréed, about 10 seconds. Stir in the oil and vinegar mixture. Cover and set aside for 2 hours to develop flavors.

For Shrimp
heat the olive oil and a large sauté pan. In a large bowl, toss the shrimp with the chili powder and transfer them to the hot oil. Sear the shrimp for 1 to 2 minutes on each side, or until firm and lightly colored. Taste the sauce for seasoning and divide it among four small serving bowls. Divide the shrimp into four portions and place them on top of the Pebre Sauce in each bowl.

*Pebre is the sauce of choice for Chilean steaks. It is a mixture of fresh onions, tomatoes, cilantro, peppers, vinegar, and various spices.

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