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Lorenza

Lorenza Avila

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Recipe

Shrimp

20 mins
30 mins
Low
13
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This recipe for marinated shrimp is easy to prepare. The marinade is prepared with a mixture of broad chiles, chile sguajillos and chile pasilla. They also remain rich served in tacos.
Learn more about Lorenza Avila

Ingredients

6 portions
  • 1 kilo big shrimp, deveined
  • 4 ancho chili peppers
  • 2 guajillo chilies
  • 1 pasilla chili pepper
  • 2 cloves garlic, roasted
  • 1/2 onions, grilled
  • 1/4 cups vinegar
  • 1/2 cups olive oil
  • oregano
  • thyme
  • bay (laurel)
  • salt
  • black pepper

Preparation

Clean the chiles. Remove the seeds and veins and put them in boiling water with a little vinegar. Leave them for 2 minutes and drain. Repeat this step depending on how hot they are.
Wash the shrimp, devein them and reserve the husks. Cook the husks with a little water with powdered consommé, laurel, thyme and a little oregano.
Blend the chilies with a little of the liquid from the shrimp, strain and fry in the olive oil.
Roast the garlic and onion. Put them in a blender and add the peppers. Grind everything and season by adding more broth from the shrimp (if necessary) to have a not too thick sauce.
Put the chilli sauce in a covered pan for 25 minutes. Add more shrimp broth if it dries. Season with thyme, oregano, salt and pepper.
Fry the shrimp in a little olive oil and add them to the sauce for a few minutes.
Serve them accompanied by white rice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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