It's a happy day when you open an anonymous file and find something you thought you'd accidentally deleted - like a new recipe your boss/husband gave you for his new Ancho Chile Red Pepper Relish. Typing it for his Austin HEB appearance, I swear (hand on bible) that I saved it, but later couldn't find the recipe anywhere. So for safety's sake, even though this isn't a cooking blog, I'm going to post it here so I can find it For Sure next time.SEVY'S ANCHO CHILE SHRIMP
12 ea. 15/20 shrimp, peeled & de-veined
1 TBL. olive oil
1 tsp. sea salt
1 tsp. garlic, minced
2 tsp. shallots, minced
1 TBL. lime juice
4 TBL. Sweet Ancho Chile Relish
2 TBL. fresh cilantro, chopped
Warm skillet to medium heat, add oil, when hot then add shrimp. Season with sea salt and saute slowly, approximately 2-3 minutes on each side. Add garlic and shallots and saute 1 minute. Add lime juice, Ancho Chile Relish, reduce heat to low and simmer 1-2 minutes. Toss with cilantro and serve.
Chef Sevy's "Star Chef" line of products (Sweet Ancho Chile Relish and Caesar Salad dressing) are sold exclusively at HEB. But since there are no HEB stores in Dallas, you can purchase them at the restaurant or through Canyon Specialty Foods. Also available at "The Grill" is our Bitchin' BBQ sauce, Pumpkin Seed Salsa and spice shakers containing our Sevy's Seasoning Mix.
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