Tangy Pasilla Shrimp (Camarones En Escabeche Rojo)

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 4 -5
    dried pasilla negro chilies, stems removed, cut into rings with scissors, seeds discarded (1 1/2 ounces total)
  • 12
    small red onion, thinly sliced
  • 14
    cup balsamic vinegar
  • 1
    tablespoon sugar
  • 1
    lb medium shrimp, peeled and de-veined, tail segment intact
  • 14
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DIRECTIONS

  • 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.
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