Ingredients
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1/4
-
4 - 5
-
1/2
-
1/4
-
1
-
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Tangy Pasilla Shrimp (Camarones En Escabeche Rojo), 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 , 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
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Steps
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1
Done
|
In a Very Large (12-Inch) Skillet, Heat the Olive Oil Over Medium. Add the Chile Pieces and Stir Until Fragrant, About 1 Minute. (dont Cook Them Too Long, as Theyll 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. |
|
2
Done
|
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. |
