| 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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