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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size. Ingredients:
6 dried ancho chiles, stemmed |
4 garlic cloves |
1/4 cup apple cider vinegar |
2 teaspoons kosher salt plus more for seasoning |
1/2 teaspoon dried oregano, preferably mexican |
1/2 teaspoon ground cumin |
1/2 teaspoon sugar |
2 pounds small or medium uncooked shrimp, preferably wild american, peeled, deveined, cut into 1/4 pieces |
Directions:
1. Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
2. Using kitchen scissors and working over a medium bowl, cut chiles into 1 rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
3. Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
4. Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.
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