Camarones Adobados a la Parrilla
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
16 bamboo skewers
2 pounds large shrimp (about 48)
1/2 cup Ancho Pasilla Sauce
additional Ancho Pasilla Sauce
chopped white onion
3 dried ancho chiles
4 dried pasilla chiles
1-1/2 cups fresh orange juice
3 garlic cloves
2 Tbsp. olive oil
3/4 tsp. salt
For the ancho-pasilla sauce:
Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chiles, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove the stems, seeds and veins. In a blender puree the chiles with the remaining ingredients until the mixture is completely smooth. The sauce may be made 2 days ahead of time and chilled, covered.
For the shrimp:
Soak the skewers in water for at least 30 minutes and up to several hours.
Shell and devein the shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread the remaining shrimp onto the pairs of skewers in the same manner. Brush both sides of the shrimp with the ancho pasilla sauce and discard any remaining sauce. Marinate the shrimp, covered and chilled, for at least 30 minutes and up to 6 hours.
Prepare the grill.
Grill the shrimp on a well-oiled rack set 5-6″ over glowing coals for 2 minutes on each side, or until they are just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3″ from the heat for 3-4 minutes on each side.)
Remove the shrimp from skewers and serve with the accompaniments.
Recipe from Gourmet Magazine, July 1997.