Shrimp, Puerto Vallarta Style

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READY IN: 39mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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