Shrimp in adobo sauce

6 servings

Ingredients

Quantity Ingredient
3 larges Dried Ancho chiles, stems and seeds removed
1 Dried Pasilla chile, stem and seeds removed
1 large Onion, chopped
2 Cloves garlic, chopped
½ teaspoon Dried oregano
¼ teaspoon Ground cumin
¼ cup Vegetable oil
¼ cup Distilled white vinegar
1½ teaspoon Sugar
1 1/2 lb LARGE shrimp, shelled and deveined

Directions

Serves 6

Cover the chiles with hot water and let them sit for 15 minutes or until softened. Combine chiles and ¼ to ½ 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

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