A Dish by John Berryhill

 

I’ve been serving this in the restaurant since we first opened in March of ‘98. It’s a salty dish whose inspiration came from my father in-law while dining over too much red wine at a tapas bar in Madrid Spain called Casa el’ Buelo.

It’s so simple and delicious, it has become my family’s signature McCall cabin starter. I know you will enjoy it! 

 

  

SiZZLED SHRiMP

1 ancho chile with seeds

 Extra virgin olive oil, to sauté

1 minced garlic clove

1 lb. raw peeled and de-veined shrimp, tails on

Fresh ground pepper

1 tbs. coarse chef’s salt

1. Re-hydrate ancho chile in hot water until tender. 
2. Drain chile with the seeds, stem and coarsely chop then set aside.
3. Bring olive oil to medium high heat in sauté pan then add chopped chile, garlic, shrimp and ground pepper. 
4. Cook until both sides of shrimp turn color, just a few minutes. 
5. Transfer to serving dish, season with chef’s salt then serve immediately with bread to sop up the goodness!

 

 

 

 

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