| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Mexican | Mexican, Seafood, Spices | 6 | Servings |
INGREDIENTS
| 3 | Dried Ancho chiles, stems | |
| and seeds removed | ||
| 1 | Dried Pasilla chile, stem | |
| and seeds removed | ||
| 1 | Onion, chopped | |
| 2 | Cloves garlic, chopped | |
| 1/2 | t | Dried oregano |
| 1/4 | t | Ground cumin |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Distilled white vinegar |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 7.6mg
Sodium: 35.4mg
Potassium: 60.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.1g
Protein: 1.2g