- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- The Whole Chile Cookbook
Ingredients
- 3 small Dried Ancho Chiles stems and seeds removed
- 3 Dried Chipotle Chiles stems and seeds removed
- 2 Dried Pequin Chiles stems and seeds removed
- 2 ounces Dried Shrimp (Dried Shrimp available in Latin or Asian Markets.)
- 1 medium Organic Yellow Onion chopped
- 4 cloves Organic Garlic chopped
- 3 tablespoons Vegetable Oil
- 2 medium Organic Tomatoes peeled seeds removed and chopped
- 1 pound Shrimp shelled and deveined
Directions
Toast the ancho chiles in a hot skillet for a minute, taking care that they do not burn. Cover the ancho, chipotle, and pequin chiles with hot water and let them sit for 15 minutes until softened.
Toast the dried shrimp in the skillet for a couple of minutes and then grind them to a powder.
Sauté the onions and garlic in one half of the oil until softened.
Combine the chiles, the water they were soaking in, tomatoes, and onions in a blender and puree until smooth. Fry the sauce in the remaining oil for 10 minutes, stirring constantly.
Add the fresh and dry shrimp and an additional cup of water. Bring to a boil, reduce the heat, and simmer for 10 minutes or until the shrimp is done.
Serving Suggestions
Although originally eaten as a stew, this dish is also great served over rice and accompanied by green beans.
