Pasilla Garlic Shrimp

We have enjoyed great shrimp from the Texas Gulf Coast my entire life. There is really something special about our beautiful coast. All the fishing villages and the beaches that are still being restored after the last hurricane. There is a strength and courage among the people there and a love for life that lingers in your heart long after your visit is over. Lisa has captured the gulf and Texas flavor all in one with this recipe. 

Pasilla Garlic Shrimp on Tomatillo Cheese Grits

Pasilla Garlic Shrimp
The Homesick Texan Cookbook
Lisa Fain
page 242
serves 4
Prepared in 
Miz Helen's Kitchen
2 dried pasilla chiles, stems and seeds removed
2 pounds large shrimp (21 to 30 per pound), heads removed
1/2 cup chopped cilantro
4 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons lime juice
1 tablespoon olive oil
4 tablespoons unsalted butter
(1/2 stick)
Salt and black pepper to taste

In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff.  Fill the skillet with enough water to cover the chiles.  Leave the heat on until the water begins to boil, then turn off the heat and let the chiles soak until soft, about 30 minutes.

Remove shells from shrimp and place the shells in a pot.  Add 4 cups of water, a pinch of salt, and bring to a boil.  Turn the heat down to low and simmer for 20 minutes.  Remove from the heat and strain out the shells. You now have a simple shrimp stock.

Take re-hydrated chiles and rinse, discarding the soaking water.  Place the chiles, cilantro, garlic, ginger, cumin, cayenne, lime juice, and 1 cup of the shrimp stock in a blender.  Blend until a smooth puree is formed.

In a large skillet, heat the olive oil on medium low heat; add the chile puree and cook, stirring occasionally, for 10 minutes.  Add the butter and 2 tablespoons of the shrimp stock.  (You can use the remaining shrimp stock for something else, or freeze it for 6 months.)  When the butter has melted, stir until the sauce is well combined and add the shrimp, along with salt and pepper to taste.  Cook the shrimp about 3 minutes on each side or until pink.  Remove shrimp and drizzle chile butter sauce on top.  Serve over rice, grits, or just with a loaf of crusty bread to sop up the sauce.

I bought these great shrimp from the Texas Gulf Coast  from a vender who drives his truck to our area every week end with the fresh goodness of the coast.

Fresh Gulf Shrimp

Pasilla Garlic Puree

Cook The Shrimp In The Puree
As the shrimp began to cook and that aroma from that skillet began to fill the kitchen, my guest began to come over to the skillet to check out the dish. This shrimp is fabulous with a flavor from the Pasilla Chili, Garlic and other seasons that make it a five star dish! Serving it on the Tomatillo Cheese Grits was a great combination! 


*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Stop back by on Friday and you can pick up the Tomatillo Cheese Grits recipe, it is so delicious. I sure am glad that you were able to come and enjoy this wonderful Shrimp dinner with us. Come back to see us real soon!
Peace and Joy
Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. Miz Helen I love this look delious and I love shrimps, gloria

  2. That shrimp looks amazing and I can't wait to hear about the grits! ~ Courtney

  3. I bet they smelled divine too with all those lovely spices in it.

  4. Your shrimp looks so delicious! We love shrimps in our house, so this will be a winner in our house!
    Thank you for sharing, Miz Helen. Have a lovely day!

  5. Prawn one of my favourites from teh see.What an excellent way to serve it;))

  6. That looks so fantastic. Thanks for picking that one to try. Delicious. Come over and visit. We have a really terrific apple chutney to share.

  7. I really loved this recipe, too...yours make me want to dive in all over again! Yum :D

  8. This looks delicious! I'm not a big fan of shrimp, but the sauce definitely won me over.

  9. After working with the pasillas with the pork tacos I am in love with their flavor. This shrimp recipe really stands out to me and I think it definitely calls for the grits. It looks gorgeous!!

  10. I love, love, love shrimp and to have it in a Texan dish will make my life more meaningful!! I can't wait to try this! Raised in Texas, - Bev :)

  11. I love your shout otu to the Gulf Coast!! your dish is stunning, I need to try this recipe!!

  12. Shrimp and grits, perfect. We would love these. Thanks for sharing!

  13. YUM! I LOVE your recipe! Would you come over to CAST PARTY WEDNESDAY tomorrow and share your recipe with us?
    I hope to see you there!

  14. Love the look. Love pasilla chiles too.I like to buy dried chiles and grind some of them in a spice grinder to use in powder form as well.Great recipe, must try it.

  15. This shrimp dish looks so delicious!...Christine

  16. Ooh this looks delicious! I love your post!

    I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to's! { open through Wednesday! }

    Jane Deere

  17. This looks fantastic! I love the flavors and frsh shrimp...Mmm, mmm, mmm! Thank you for sharing this delicious recipe with the Hearth and Soul Hop.

  18. Miz Helen, your shrimp look so spicy and delicious! I can just imagine how yummy it is. Thank you for sharing it with the Hearth and Soul hop.

  19. Between you and girlichef, I think I need to make this recipe. It looks so wonderful. ;-)

  20. Visiting from Melt In Your Mouth Hop. Please return the favor. Also, Mom Blog Society is looking for recipes to feature on our site. We would love to feature you blog. Come on over if you are interested, I will be watching for you. You Can be featured more than once TOO!


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Miz Helen