Recipe: Shrimp, Puerto Vallarta Style!
2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 cup cider vinegar
2 ancho chilies, cut open, seeds and stems removed
1 teaspoon dried Mexican oregano, crumbled
1/2 cup coarsely chopped onion
1 teaspoon brown sugar
2 tablespoons hot tap water
1 tablespoon finely chopped fresh cilantro
1 - 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 - Remove the shrimp to a bowl, cover and refrigerate.
3 - Reserve the skillet for the sauce.
4 - In a small skillet, heat the vinegar until warm.
5 - Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
6 - Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
7 - Discard the vinegar.
8 - Blend to a smooth puree.
9 - Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
10 - Transfer to a bowl and cool.
11 - To serve, pool the sauce on a serving plate.
12 - Arrange the shrimp in an overlapping pattern on the sauce.
13 - Scatter cilantro on top; serve as an appetizer with toothpicks.
Vamos a comer!