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    You are in: Home / Recipes / Tangy Pasilla Shrimp (Camarones En Escabeche Rojo) Recipe
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    Tangy Pasilla Shrimp (Camarones En Escabeche Rojo)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Zeldaz's Note:

    A Rick Bayless recipe from season 9 of Mexico, One Plate at a Time. A simple recipe with delicious complex flavors, and just pleasantly spicy. Good with corn tortillas as a taco filling, or at room temp as an appetizer, or over cooked rice to trap all the delicious sauce.

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    Units: US | Metric

    • 1/4 cup olive oil
    • 4 -5 dried pasilla negro chilies, stems removed, cut into rings with scissors, seeds discarded (1 1/2 ounces total)
    • 1/2 small red onion, thinly sliced
    • 1/4 cup balsamic vinegar
    • 1 tablespoon sugar
    • salt
    • 1 lb medium shrimp, peeled and de-veined, tail segment intact
    • 1/4 cup cilantro leaf


    1. 1
      In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don’t cook them too long, as they’ll burn and taste bitter). Add the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together.
    2. 2
      Add the shrimp to the skillet with the sauce. Cook, stirring, until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Put the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.

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    Nutritional Facts for Tangy Pasilla Shrimp (Camarones En Escabeche Rojo)

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.0
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 2.0 g
    Cholesterol 143.2 mg
    Sodium 651.4 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 0.8 g
    Sugars 8.2 g
    Protein 16.5 g

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