Monday, July 9, 2012

Hot but Amazing! Shrimp in Guajillo chili adobo sauce

 This is what is known as a guajillo chili pepper. These are perfect for making home made enchilada sauce, or adobo sauce. I decided to make shrimp in adobo sauce.

You buy the chilies in a pkg like this. They come dried. Most grocery stores that have a good "Latino" aisle will have these. Saves you having to go to a specialty shop. My local groceries (Harmons and Fresh Market) have these. But we also have a large hispanic community.  Anyhow, you put on gloves to handle these. Take them out of the package and cut off the tops and empty out the seeds that are inside. Don't go crazy trying to get every seed, just the majority of what you can shake out is fine. You want about twelve to make this sauce.
 Put the chilies in a hot dry pan (no oil needed) over med low heat till they are soft and pliable and smell good. Keep turning them over about every thirty seconds. They only need to be in the hot pan for a few minutes. You don't want to burn them or they are ruined. Then soak in cold water for 30 minutes. Drain off the water. Put 3/4 cup fresh water in a blender, along with the chilies, 2 or 4 cloves of garlic, skinned, 1 1/2 tea. apple cider vinegar (I didn't have it so I used red wine vinegar), 1 tea ground cumin, 1/2 tea salt. Blend it up, adding more water if needed until it's thick.
 It should be nice and thick like what you see here.
Take a bunch of raw shrimp that has been cleaned, skinned, and deveined. (You can leave the tails on, but I don't). Stir the shrimp into the sauce and put it in a pan -- like a roasting pan. Let it sit for about 15 minutes. Then put it under the broiler -- about 8 inches away (second from the top rack) and broil for about 8 minutes, but keep an eye on it because it could be done at 5 minutes. Hard to tell though because the sauce covers the shrimp.
Take out of the broiler, and squirt with a bit of lime. Then eat! Mine didn't look quite like this because it had a thick coating of adobo on it. Next time I may make the sauce a little bit thinner. It had a bit of a hot kick to it, but it was REALLY good.

We ate the whole pan along with a T-bone steak, some fruit salad, and a spoonful of beans.  I will be be making again. I think David will really like it.

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