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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Vegetables Mexican Seafood, Mexican, Spices 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, shelled and deveined

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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