Shrimp in adobo sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Dried Ancho chiles, stems and seeds removed |
| 1 | Dried Pasilla chile, stem and seeds removed | |
| 1 | large | Onion, chopped |
| 2 | Cloves garlic, chopped | |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Ground cumin |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Distilled white vinegar |
| 1½ | teaspoon | Sugar |
| 1 | 1/2 lb LARGE shrimp, shelled and deveined | |
Directions
Serves 6
Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and ¼ to ½ 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