| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 gross | Dried Ancho chiles, stems and seeds removed |
| 1 | Dried Pasilla chile, stem and seeds removed |
| 1 gross | Onion chopped |
| 2 | Garlic chopped |
| 1/2 Teelöffel | oregano dried |
| 1/4 Teelöffel | ground cumin |
| 1/4 Tasse | vegetable oil |
| 1/4 Tasse | white vinegar distilled |
| 1 1/2 Teelöffel | sugar |
| 675 Gramm | Large shrimp, shelled and deveined |
|
minutes or until softened. Combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, oregano, and cumin in a blender and puree to a smooth paste.
Saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil. Reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until the shrimp are done.
The Whole Chili Pepper From the collection of Jim Vorheis
|
|
Anmerkungen zum Rezept:
keine |
