Shrimp in Adobo Sauce

Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  large dried ancho chiles, stems and seeds removed
• 1  dried pasilla pepper, stems and seeds removed
• 1  large onion, chopped
• 2  cloves  minced garlic
• 1⁄2 teaspoon dried cilantro (use fresh if avail!)
• 1⁄4 teaspoon ground cumin
• 1⁄4 cup  vegetable oil
• 1⁄4 cup distilled white vinegar
• 1 1⁄2 teaspoons sugar
• 1 1⁄2 lbs large shrimp, shelled and deveined

Directions

1. cover the chiles with hot water and let them sit for 15 minutes or until softened.
2. combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
3. saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
4. reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
5. add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.