Shrimp in Adobo

By danyell923

Recipes & Menus | recipes

Shrimp in Adobo
Use 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.

6 servings

Recipe by Oliver Strand

Photograph by Christopher Testani

June 2012

Ingredients

• 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

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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 tsp. 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, 4–5 minutes. Season with salt.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Shrimp Recipes Slideshow.