Tacos: Shrimp in Adobo
The key to this recipe's success is using Mexican adobo, a vinegary chile paste, to season any protein. For this recipe, the shrimp is chopped, so there's no need to splurge on a larger size. Great dish!
- 6 dried ancho chiles, stemmed
- 4 garlic cloves
- 1/4 cup apple cider vinegar
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 pounds small or medium uncooked shrimp, preferably wild American peeled, deveined, cut into 1/4-inch pieces
Adapted from bonappetit.com
Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
Using kitchen scissors and working over a medium bowl, cut chiles into 1-inch rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
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.
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 to 5 minutes. Season with salt.
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