Prep 30 mins
Cook 9 mins
In '1,000 Mexican Recipes' by Marge Poore
- 29.58 ml olive oil
- 453.59 g medium shrimp, peeled and deveined
- 1 garlic clove, finely chopped
- 2.46 ml salt
- 59.14 ml cider vinegar
- 2 ancho chilies, cut open, seeds and stems removed
- 4.92 ml dried Mexican oregano, crumbled
- 118.29 ml coarsely chopped onion
- 4.92 ml brown sugar
- 29.58 ml hot tap water
- 14.79 ml finely chopped fresh cilantro
- In 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.
- Remove the shrimp to a bowl, cover and refrigerate.
- Reserve the skillet for the sauce.
- In a small skillet, heat the vinegar until warm.
- Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
- Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
- Discard the vinegar.
- Blend to a smooth puree.
- Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
- Transfer to a bowl and cool.
- To serve, pool the sauce on a serving plate.
- Arrange the shrimp in an overlapping pattern on the sauce.
- Scatter cilantro on top; serve as an appetizer with toothpicks.