Broiled Shrimp with Spicy Chile Sauce Barra Vieja
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
6 dried New Mexican chiles
3 ancho chiles
1 cup boiling water
2/3 cup chopped onion
2 Tbsp. molasses
1 Tbsp. white vinegar
1/2 tsp. ground cumin
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. ground cloves
4 plum tomatoes, quartered (about 1 lb)
3 garlic cloves, minced
1 (8 oz) carton plain fat-free yogurt
1 Tbsp. fresh lime juice
1/4 tsp. salt
dash of saffron powder
24 large cherry tomatoes
18 jumbo shrimp (about a pound)
2 cups trimmed watercress (about 1 bunch)
1 Tbsp. minced fresh cilantro
1 tsp. chili powder
Cut a lengthwise slit in each chile and discard the seeds and stems. Combine the chiles and boiling water. Cover and let stand 10 minutes. Drain chiles through a fine sieve over a bowl, reserving 1/2 cup soaking liquid. Place chiles, onion, and next 9 ingredients in a food processor and process until smooth. Combine chile mixture and reserved soaking liquid in a small saucepan. Bring to a boil then reduce heat and simmer for 15 minutes.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2″ thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add juice, 1/4 tsp. salt and saffron; stir well. Cover and refrigerate.
Place tomatoes in a nonstick skillet over medium-high heat and saute for 10 minutes or until lightly browned. Let cool. Cut a slit in each tomato and mash gently, removing and discarding seeds.
Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to but not through the underside of the shrimp. Brush the shrimp with about 1/2 cup of the chile mixture and arrange them on a broiler pan coated with cooking spray. Broil 6 minutes or until the shrimp are done.
Place 1/2 cup yogurt mixture in a small heavy-duty zip-top plastic bag and seal. Snip a tiny hole in 1 corner of the bag and drizzle the yogurt mixture over each of 6 plates. Arrange 1/3 cup watercress evenly over yogurt. Top with 3 shrimp and 4 tomatoes. Sprinkle with minced cilantro and chili powder.