Title: SHRIMP IN ADOBO SAUCE
Yield: 6 servings
|3||LG||dried ancho chiles, stems and seeds removed|
|1||dried pasilla chile, stem and seeds removed|
|2||cloves garlic, chopped|
|1/4||C||distilled white vinegar|
|1 1/2||LB||large shrimp, shelled and deveined|
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