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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.05 Kcal (1788 kJ) | ||
| Calories from fat | 257.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.56g | 44% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1588.92mg | 66% | |
| Potassium | 140.68mg | 3% | |
| Total Carbs | 34.9g | 12% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 9.34g | 19% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 258.31 Kcal (1081 kJ) | ||
| Calories from fat | 155.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 44% | |
|---|---|---|---|
| Cholesterol | 39.77mg | 22% | |
| Sodium | 961.09mg | 66% | |
| Potassium | 85.09mg | 3% | |
| Total Carbs | 21.11g | 12% | |
| Sugars | 0.96g | 6% | |
| Dietary Fiber | 1g | 7% | |
| Protein | 5.65g | 19% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.8mg | 7% | |
| Calcium | 27.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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