Ingredients
-
2
-
1
-
1
-
1/2
-
1/4
-
2
-
1
-
1/2
-
1
-
2
-
1
-
-
-
-
Directions
Shrimp, Puerto Vallarta Style, In ‘1, 000 Mexican Recipes’ by Marge Poore, In ‘1, 000 Mexican Recipes’ by Marge Poore
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Steps
|
1
Done
|
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. |
|
2
Done
|
Remove the Shrimp to a Bowl, Cover and Refrigerate. |
|
3
Done
|
Reserve the Skillet For the Sauce. |
|
4
Done
|
in a Small Skillet, Heat the Vinegar Until Warm. |
|
5
Done
|
Cut or Tear the Ancho Chiles Into Pieces and Soak in the Vinegar Until Soft, About 20 Minutes. |
|
6
Done
|
Remove the Anchos and Put Them in a Blender With the Oregano, Onion, Sugar, and Hot Tap Water. |
|
7
Done
|
Discard the Vinegar. |
|
8
Done
|
Blend to a Smooth Puree. |
|
9
Done
|
Heat the Same Skillet Used For Cooking the Shrimp, and Cook the Pureed Chile Mixture, Stirring, Until Thickened, About 5 Minutes. |
|
10
Done
|
Transfer to a Bowl and Cool. |
|
11
Done
|
to Serve, Pool the Sauce on a Serving Plate. |
|
12
Done
|
Arrange the Shrimp in an Overlapping Pattern on the Sauce. |
|
13
Done
|
Scatter Cilantro on Top; Serve as an Appetizer With Toothpicks. |
