Shrimp in Adobo Sauce

Kim in Walnut Creek's Note:

Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 large dried ancho chiles , stems and seeds removed
• 1 dried pasilla pepper , stems and seeds removed
• 1 large onion , chopped
• 2 cloves minced garlic
• ½ teaspoon dried cilantro (use fresh if avail!)
• ¼ teaspoon ground cumin
• ¼ cup vegetable oil
• ¼ cup distilled white vinegar
• 1 ½ teaspoons sugar
• 1 ½ lbs large shrimp , shelled and deveined

Directions:

1. cover the chiles with hot water and let them sit for 15 minutes or until softened.
2. combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
3. saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
4. reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
5. add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.

Reviews

[Barb R]

I made it exactly like the recipe. It had good flavor, though I might try to make it a little hotter and spicier next time.