Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Shrimp in adobo sauce

Yield: 6 servings

Ingredients:

• 3 lg Dried Ancho chiles stems -and seeds removed
• 1 Dried Pasilla chile stem -and seeds removed
• 1 lg Onion chopped
• 2 Cloves garlic chopped
• 1/2 ts Dried oregano
• 1/4 ts Ground cumin
• 1/4 c Vegetable oil
• 1/4 c Distilled white vinegar
• 1 1/2 ts Sugar
• 1 1/2 lb LARGE shrimp

Instructions:

shelled -and deveined Serves 6 Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and 1/4 to 1/2 cup of the water they were soaking in onion garlic oregano and cumin in a blender and puree to a smooth paste. Saute the chile mixture in the oil for 5 minutes add the vinegar and sugar and bring to a boil. Reduce heat and simmer until the sauce is very thick about 5 to 8 minutes. Add shrimp to sauce and toss to coat then simmer for 5 to 8 minutes or until the shrimp are done. The Whole Chili Pepper From the collection of Jim Vorheis

Web Standards & Support: