In '1,000 Mexican Recipes' by Marge Poore
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 1 lb medium shrimp, peeled and deveined
- 1 garlic clove, finely chopped
- 1/2 teaspoon salt
- 1/4 cup cider vinegar
- 2 ancho chilies, cut open, seeds and stems removed
- 1 teaspoon dried Mexican oregano, crumbled
- 1/2 cup coarsely chopped onion
- 1 teaspoon brown sugar
- 2 tablespoons hot tap water
- 1 tablespoon finely chopped fresh cilantro
- 1In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.
- 2Remove the shrimp to a bowl, cover and refrigerate.
- 3Reserve the skillet for the sauce.
- 4In a small skillet, heat the vinegar until warm.
- 5Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
- 6Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
- 7Discard the vinegar.
- 8Blend to a smooth puree.
- 9Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
- 10Transfer to a bowl and cool.
- 11To serve, pool the sauce on a serving plate.
- 12Arrange the shrimp in an overlapping pattern on the sauce.
- 13Scatter cilantro on top; serve as an appetizer with toothpicks.
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Nutritional Facts for Shrimp, Puerto Vallarta Style
Serving Size: 1 (175 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 182.1
- Calories from Fat 77
- Total Fat 8.6 g
- Saturated Fat 1.1 g
- Cholesterol 143.2 mg
- Sodium 940.3 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 2.3 g
- Sugars 2.0 g
- Protein 16.8 g