Plump shrimp is a tangy, spicy and gluten free adobo sauce. Oh-so-good!
Serves 4 people.
3-4 dried Ancho-Pasilla chilis
2 cloves garlic, peeled
2 Tablespoons apple cider vinegar (preferably Braggs brand)
1 teaspoon kosher salt
1/4 teaspoon dried Mexican oregano
1/4 teaspoon dried cumin
1/4 teaspoon sugar
1 1/4 pounds medium or large shrimp, peeled and deveined, tails removed, cut into 2-3 equal bite sized pieces
1/4 to 1/2 hot water, to soak chiles
1. Preheat Broiler: Preheat broiler and place oven rack one notch down from the highest position under the broiler
2. Prep Chiles: Heat a dry cast iron skillet over medium high heat. Heat chiles, turning every few seconds, until heated through and fragrant. Remove from heat. Cut chiles into thin strips using a knife or scissors, discarding stem. (omit some or all of the seeds for a less spicy sauce) Place into a small bowl and cover with hot water. Let soak about 10 minutes to soften.
3. Make Adobo: Add chiles and liquid to food processor. Add garlic, vinegar, salt, oregano, cumin and sugar and process until a smooth, thick paste forms.
4. Mix Shrimp & Sauce: Pour over prepared shrimp and toss to coat.
5. Broil Shrimp & Serve: Spread out on a rimmed baking sheet in an even layer and broil 4-5 minutes until shrimp are just cooked through. Season with salt to taste, if necessary. Serve hot. Enjoy!
