Shrimp in Red Chile Sauce
Shrimp in Red Chile Sauce
Camarónes en Salsa de Chile RojoThis is a wonderful dish with a spicy, flavorful sauce made by thickening the shrimp cooking broth with puréed chiles and masa harina (the flour for making corn tortillas). The sauce is typical of West Central Mexico in the states of Michoacan and Jalisco. Serve over white rice.
Ingrediënten
Makes 4 servings
- 2 cascabel chiles cut open and seeded
- 1 large ancho chile cut open and seeded, veins removed
- 1½ cups canned fat-free reduced-sodium chicken broth
- ½ cup water
- ½ white onion sliced
- ½ small celery rib sliced
- 2 cilantro sprigs
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 bay leaf
- 1 pound 18 to 22 medium shrimp in the shell
- 2 medium garlic cloves peeled and thinly sliced
- 1 tablespoon masa harina flour for corn tortillas
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
Instructies
- In a small skillet, toast the chiles on both sides until blistered in spots, 30 to 40 seconds.
- (Take care not to let them burn.
- ) Put the toasted chiles into a small bowl and cover with hot water.
- Soak about 20 minutes.
- Meanwhile, in a medium saucepan bring to a boil the broth, water, onion, celery, cilantro, oregano, and bay leaf.
- Add the shrimp and cook over low heat until pink and curled, 3 to 4 minutes.
- Pour the broth through a strainer into a bowl and reserve.
- Remove the shrimp, peel, devein, and reserve in a separate bowl.
- Discard the debris left in the strainer.
- Rinse the saucepan and return the broth to the pan.
- Lift the chiles out of the soaking water and put them into a blender jar.
- Add the garlic, masa harina, cumin, and ½ cup of the broth from cooking the shrimp.
- Blend as smooth as possible.
- Pour the sauce through a strainer into the broth remaining in the pan.
- Bring the broth to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens and the flavors blend, about 10 minutes.
- (The sauce will still be thin.
- ) Add the shrimp to the sauce.
- Heat through completely.
- Serve hot.
