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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes. | 2. Remove the shrimp to a bowl, cover and refrigerate. | 3. Reserve the skillet for the sauce. | 4. In a small skillet, heat the vinegar until warm. | 5. Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes. | 6. Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water. | 7. Discard the vinegar. | 8. Blend to a smooth puree. | 9. Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes. | 10. Transfer to a bowl and cool. | 11. To serve, pool the sauce on a serving plate. | 12. Arrange the shrimp in an overlapping pattern on the sauce. | 13. Scatter cilantro on top; serve as an appetizer with toothpicks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shrimp	1	lb	peeled deveined	385.3342	0.0	91.1202	2.312
garlic clove	1		chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
ancho chilies	2		cut	-	-	-	-
mexican oregano	1	teaspoon	crumbled dried	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
tap water	2	tablespoons		0.0	0.0	0.0	0.0
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.