Prep 0 mins
Cook 15 mins
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.
- 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
- 1 lb medium shrimp, peeled and de-veined, tail segment intact
- 1⁄4 cup cilantro leaf
- 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.
- 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.