Recipe by Derf
Oh My! The best of my first few attempts at Mexican cooking! This sauce is outstanding and could be used on other fish and I will try it on chicken also. From Mexican, Healthy Ways with a Favourite Cuisine.
Top Review by Trixyinaz
YUMMY!! We enjoyed it very much. We think we would have enjoyed it even more with warm tortillas (we served it over rice), but I was exhausted and ran out of time and didn't get a chance to make them - NEXT TIME, THO!!! Also, I couldnt' find Ancho Chili pepper so I got whatever was at the store. The dish wasn't spicy and I kinda think it should have been. It tasted good, however, it could have tasted better if I had the right one. To make up for the "not-so-hot" chili pepper, I added 1/4 tsp of Chili Powder Mix and it tasted just fine. I also made my own Creme Fraiche. I have no idea what that is supposed to taste like, but it tasted pretty good and almost identical to Sour Cream. If you buy uncooked shrimp, make sure you get at least 1.5 to 2 pounds (I forgot it shrinks when you cook it so I didn't have a lot of shrimp for the amount of sauce that this recipe makes.) I started cooking this meal at 6:25 and we literally started eating at 7:30 (my feet were killing me). I would suggest peeling your tomatoes and seeding them before you start anything else. This step was the longest and the messiest. Overall, this was a pretty easy meal to put together, just a lot of step. I hope you enjoy this and definately serve this with tortillas. Enjoy!!
- 1 dried ancho peppers or 1 similar dried chili
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, roughly chopped
- 8 tomatoes
- 1 teaspoon ground cumin
- 1⁄2 cup chicken stock
- 1 cup ground almonds
- 3⁄4 cup creme fraiche
- 1⁄2 lime
- 2 lbs cooked prawns
- fresh coriander, to garnish
- spring onion, strips to garnish
- cooked rice, to serve
- warm tortilla, to serve
Directions See How It's Made
- Place the dried chili in a heatproof bowl and pour over boiling water to cover.
- Leave to soak for 30 minutes until softened.
- Drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife.
- Chop the flesh roughly and set it aside.
- Heat the oil in a frying pan and fry the onion and garlic until soft.
- Cut a cross in the base of each tomato.
- Place them in a heatproof bowl and pour over boiling water to cover.
- After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain.
- The skins will have begun to peel back.
- Skin the tomatoes completely, then cut them in half and scoop out the seeds.
- Chop the flesh into 1/2 inch cubes and add it to the onion mixture, with the chopped chilli.
- Stir in the ground cumin and cook for 10 minutes, stirring occasionally.
- Tip the mixture into a food processor or blender.
- Add the stock and process on high speed until smooth.
- Pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes.
- Stir in the creme fraiche until it has been incorporated completely.
- Squeeze the juice from the lime and stir it into the sauce.
- Season with salt to taste, then increase the heat and bring the sauce to simmering point.
- Add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through.
- Serve on a bed of rice and offer warm tortillas separately.