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Entree
Mexican
2 servings
15 minutes
40 minutes
1 cup water
2 cups seasoned rice vinegar
10 large shrimp
1 teaspoon lemon juice
2 cloves organic garlic, minced
2 whole Ancho Chiles
1 teaspoon olive oil
1 pinch kosher salt
Put water, seasoned rice vinegar and ancho chiles in a pot over medium heat and bring to a boil.
Reduce to a simmer, and press chiles against the sides of the pot with the back of a large spoon several times to release their color and flavor. Reduce until the color of the mixture is a dark ruby color (think balsamic) and has the texture of syrup —about 15-20 minutes.
Strain and set aside.
Spray a 10-inch skillet two times with an olive oil cooking spray.
Heat skillet on medium heat until hot.
Add 1 teaspoon of olive oil to pan and shake back and forth several times to coat the bottom of the pan.
Add garlic, ancho chiles and salt to the pan and sauté for 30 seconds. Add shrimp.
When the shrimp turn pink, flip them over and add 1/8-cup of ancho chili vinegar. Stir to coat. Let the vinegar reduce until it caramelizes; shrimp should be ruby colored and flecked with black.
Remove shrimp from the skillet and serve.
This dish is an extravaganza for the eye as well as the palate! Sweet, raisin-flavored ancho chilies not only complement the sweet taste of the shrimp, they also impart a strikingly beautiful rich, ruby hue. Arbol chilies lend a touch of heat. It’s important to turn the shrimp once the sugars in the vinegar start to caramelize. Otherwise, this dish takes on a bitter taste.
