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Shrimp in Red Chili Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

3
dried ancho chili
7
tomatillo, (about 1 pound)
1
small sweet red pepper
cup chopped onion
3
cloves garlic, minced
¼
cup cider vinegar
½
tsp dried Mexican oregano
½
tsp salt
¼
tsp pepper
2
Tbsp extra virgin olive oil
1
lb(s) large shrimp, peeled, and, deveined
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Directions

Step 1

In large skillet over medium-high heat, dry-roast chilies, pressing down on all sides until fragrant and toasted, 4 minutes. Do not burn. In bowl, soak in warm water for 20 minutes. Drain, seed and chop coarsely; set aside.

Step 2

In skillet over medium-high heat, roast tomatillos and red pepper, turning often, until charred all over and softened, about 30 minutes. Let cool slightly; skin and seed.

Step 3

In blender or food processor, combine chopped chilies, tomatillos, red pepper, onion, garlic, vinegar, oregano, salt and pepper, purée until smooth. Using wooden spoon, press through fine sieve into bowl.

Step 4

In clean skillet, heat half of the oil over medium heat. Add chili sauce; cook, stirring often, for about 10 minutes or until thickened and slightly darkened. Transfer to bowl; cover to keep warm.

Step 5

Add remaining oil to skillet; stir-fry shrimp over high heat for 2 to 3 minutes or until bright pink and opaque. Immediately pour sauce over shrimp. Let stand at room temperature for shrimp to absorb flavour, 5 to 10 minutes. Serve slightly warm with toothpicks.

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