This dish features tender shrimp bathed in a robust, savory-sweet adobo sauce. The base is built from rehydrated dried Ancho and Pasilla chiles, blended into a smooth, deep-red puree that offers mild heat and earthy complexity. Bright acidity from white vinegar cuts through the richness, while garlic, oregano, and cumin provide aromatic warmth. The result is a glossy, flavorful sauce that coats each shrimp perfectly. It is an excellent choice for weeknight dinners, offering a restaurant-quality experience with simple ingredients. Serve over steamed rice to soak up every drop of the delicious sauce. The balance of tangy, savory, and slightly sweet notes makes this a crowd-pleasing meal that feels both comforting and sophisticated.
Shrimp In Adobo Sauce
Description
This dish features tender shrimp bathed in a robust, savory-sweet adobo sauce. The base is built from rehydrated dried Ancho and Pasilla chiles, blended into a smooth, deep-red puree that offers mild heat and earthy complexity. Bright acidity from white vinegar cuts through the richness, while garlic, oregano, and cumin provide aromatic warmth. The result is a glossy, flavorful sauce that coats each shrimp perfectly. It is an excellent choice for weeknight dinners, offering a restaurant-quality experience with simple ingredients. Serve over steamed rice to soak up every drop of the delicious sauce. The balance of tangy, savory, and slightly sweet notes makes this a crowd-pleasing meal that feels both comforting and sophisticated.Ingredients
Directions
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Remove stems and seeds from the dried Ancho chiles.
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Remove stem and seeds from the dried Pasilla chile.
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Place the cleaned chiles in a heatproof bowl and cover with boiling water.
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Let the chiles soak for 15-20 minutes until softened.
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Drain the chiles and transfer them to a blender.
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Add the chopped onion, chopped garlic, oregano, cumin, and a cup of the soaking liquid to the blender.
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Blend until smooth, adding more soaking liquid if needed to reach a pourable consistency.
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Heat vegetable oil in a large skillet or Dutch oven over medium heat.
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Pour the blended chile sauce into the hot oil.
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Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly.
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Stir in the white vinegar and sugar, cooking for another 2-3 minutes.
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Add the shelled and deveined shrimp to the sauce.
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Cook the shrimp for 2-4 minutes, stirring gently, until they turn pink and opaque.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 105.0kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 1.1g6%
- Cholesterol 51.0mg17%
- Sodium 1005.5mg42%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list was fragmented within the directions. The full ingredient list includes: 1 Dried Pasilla chile (stem and seeds removed), 1 large Onion (chopped), 2 Cloves garlic (chopped), 1/2 tsp Dried oregano, 1/4 tsp Ground cumin, 1/4 cup Vegetable oil, 1/4 cup Distilled white vinegar, 1 1/2 tsp Sugar, and 1 1/2 lb LARGE shrimp (shelled and deveined).
To prepare the chiles, ensure you remove all seeds to control the heat level. Soaking time may vary depending on the age of the dried chiles.
Serve with steamed white rice to complement the tangy adobo sauce.
If the sauce is too thick, add a splash of water or broth. If too thin, simmer uncovered for a few more minutes.
