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Ingredientes
- 3 x dry ancho chili
- 7 x tomatillo, (about 1 lb.)
- 1 sm sweet red pepper
- 1/3 c. minced onion
- 3 clv garlic, chopped
- 1/4 c. cider vinegar
- 1/2 tsp dry Mexican oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 lb large shrimp, peeled, and, deveined
Direcciones
- In large skillet over medium-high heat, dry-roast chilies, pressing down on all sides till fragrant and toasted, 4 min. Don't burn. In bowl, soak in hot water for 20 min. Drain, seed and chop coarsely; set aside.
- In skillet over medium-high heat, roast tomatillos and red pepper, turning often, till charred all over and softened, about 30 min. Let cold slightly; skin and seed.
- In blender or possibly food processor, combine minced chilies, tomatillos, red pepper, onion, garlic, vinegar, oregano, salt and pepper, puree till smooth. Using wooden spoon, press through fine sieve into bowl.
- In clean skillet, heat half of the oil over medium heat. Add in chili sauce; cook, stirring often, for about 10 min or possibly till thickened and slightly darkened. Transfer to bowl; cover to keep hot.
- Add in remaining oil to skillet; stir-fry shrimp over high heat for 2 to 3 min or possibly till bright pink and opaque. Immediately pour sauce over shrimp. Let stand at room temperature for shrimp to absorb flavour, 5 - 10 min. Serve slightly hot with toothpicks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 92 | 37% |
| Total Fat 10.45g | 13% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 467mg | 19% |
| Potassium 749mg | 21% |
| Total Carbs 14.05g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.57g | 2% |
| Protein 25.55g | 41% |
