Shrimp in Adobo Sauce

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.

Suggested Use:
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.

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Shrimp in adobo:

2 dried ancho chiles
1/4 tsp. crushed red pepper
2 lbs. peeled and deveined shrimp
1/4 cup olive oil
8 oz. can of tomatoes
1 cup orange juice
1 cup chopped onion
1 minced clove of garlic
1 tsp. salt
1/2 tsp. Mexican oregano
1/2 tsp. ground cumin
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon


1/4 head, shredded lettuce
sprigs of fresh cilantro
thin orange slices


Cut the ancho chiles open and discard the stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place in a small bowl and cover with boiling water. Set the chiles aside for 45-60 minutes to soak and then drain well.

Lightly brown the shrimp in hot oil, then place them in a 9″ X 12″ baking dish.

Combine the drained ancho chiles (or crushed red peppers) with the undrained tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon and cloves in a blender. Blend all the ingredients until smooth.

In the skillet used for cooking the shrimp, simmer this mixture for about 20 minutes, or until thickened, stirring occasionally.

Pour the Adobo sauce over the shrimp in the baking dish and bake, uncovered, in a preheated 350F oven for 20 minutes. Transfer the shrimp to a serving platter and garnish with the shredded lettuce, cilantro and orange slices.

Yields 6 servings.

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