- 4
Ingredients
- 1/4 cup olive oil
- 1 1/2 ounces (4 or 5) dried pasilla negro chiles, stems removed, cut into rings with scissors, seeds discarded
- 1/2 small red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
- Salt
- 1 pound medium shrimp, peeled and deveined, tail segment intact
- 1/4 cup cilantro leaves
Preparation
Step 1
Directions
In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don’t cook them too long, they’ll burn and taste bitter.) Scoop in the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together.
. Add the shrimp to the skillet with the escabeche. Stir until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Scoop the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.