| 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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