Recipe: Shrimp, Puerto Vallarta Style!

Last Updated: October 16, 2012 by
Categories: Mexico

Shrimp boilIngredients:

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!

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