Shrimp in Adobo
Succulent shrimp coated in a rich, spicy adobo sauce made from toasted ancho chiles, garlic, and Mexican spices. This flavorful dish combines traditional Mexican ingredients for a perfect blend of heat and savory flavors.
Ingredients
- •6 whole dried ancho chiles, stemmed
- •4 cloves garlic cloves
- •¼ cup apple cider vinegar
- •2 teaspoons kosher salt plus more for seasoning
- •½ teaspoon dried oregano, preferably Mexican
- •½ teaspoon ground cumin
- •½ teaspoon sugar
- •2 pounds small or medium uncooked shrimp, preferably wild American, peeled, deveined, cut into 1/4" pieces
- •Ingredient info: Dried ancho chiles are available at specialty foods stores
- •Latin markets
- •and some supermarkets.
Cooking Instructions
- 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.
5 min
- 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.
15 min
- 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.
10 min
- 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.
5 min
