Serves: 4
Total Calories: 123
1. In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon of the salt, stirring, until the shrimp are pink, 3 to 4 minutes. Remove the shrimp to a bowl, cover and refrigerate. Reserve the skillet for the sauce.
2. In a small skillet, heat the vinegar until warm. Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes. Remove the anchos then put them in a blender with the oregano, onion, sugar, and hot tap water. Discard the vinegar. Blend to a smooth purée. Heat the same skillet used for cooking the shrimp, and cook the puréed chile mixture, stirring, until thickened, about 5 minutes. Transfer to a bowl and cool. To serve, pool the sauce on a serving plate. Arrange the shrimp in an overlapping pattern on the sauce. Scatter cilantro on top. Serve as an appetizer with toothpicks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp, Puerto Vallarta Style recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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