Shrimp, Puerto Vallarta Style

Name: Shrimp, Puerto Vallarta Style
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 4 serving(s)
Ingredients: 29.58 ml olive oil; 453.59 g medium shrimp, peeled and deveined; 1 garlic clove, finely chopped; 2.46 ml salt; 59.14 ml cider vinegar; 2 ancho chilies, cut open, seeds and stems removed; 4.92 ml dried Mexican oregano, crumbled; 118.29 ml coarsely chopped onion; 4.92 ml brown sugar; 29.58 ml hot tap water; 14.79 ml finely chopped fresh cilantro

Submitted by ratherbeswimmin

"In '1,000 Mexican Recipes' by Marge Poore"

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Ready In:: 39mins
Ingredients:: 11
Serves:: 4

ingredients

29.58 ml olive oil
453.59 g medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2.46 ml salt
59.14 ml cider vinegar
2 ancho chilies, cut open, seeds and stems removed
4.92 ml dried Mexican oregano, crumbled
118.29 ml coarsely chopped onion
4.92 ml brown sugar
29.58 ml hot tap water
14.79 ml finely chopped fresh cilantro

directions

In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.
Remove the shrimp to a bowl, cover and refrigerate.
Reserve the skillet for the sauce.
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 and put them in a blender with the oregano, onion, sugar, and hot tap water.
Discard the vinegar.
Blend to a smooth puree.
Heat the same skillet used for cooking the shrimp, and cook the pureed 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.