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Entree
4 servings
30 minutes
30 minutes
The Whole Chile Cookbook
3 small Dried Ancho Peppers, stems and seeds removed
3 Dried Chipotle Peppers, stems and seeds removed
2 Dried Pequin Peppers, 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
Toast the ancho peppers in a hot skillet for a minute, taking care that they do not burn. Cover the ancho, chipotle, and pequin peppers 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.
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