2 ancho chilies
1 cup chicken stock
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3 tomatoes or a 15-ounce can of tomato purée
1 clove garlic, minced
½ teaspoon each salt and black pepper
3 tablespoons oil
3 tablespoons butter
1 red onion, finely chopped
4 garlic cloves, minced
1 habanero pepper, finely chopped, seeded if you prefer less heat
¼ cup white wine
1 tablespoon Worcestershire sauce
About 2 tablespoons finely chopped chipotles in adobo sauce
½ cup ketchup
2 pounds shrimp, cleaned and deveined
12 flour tortillas
Place the ancho chilis in a small sauce pan over a low heat. Add chicken stock and steep about 15-20 minutes. When peppers are softened, pour them in a blender with the stock. Add tomatoes, garlic clove, salt and pepper. Purée and set aside.
In a large skillet heat the butter and oil and sauté the onion, garlic and habanero until the onion is translucent. Stir in wine and deglaze the pan, loosening any browned bits from the bottom. Stir in ancho mixture from the blender, Worcestershire, chipotle, ketchup and season to taste. Reduce heat to low, simmer 5-10 minutes to reduce to a thick sauce. Add shrimp during last couple of minutes of cook time; serve after they pink up. Serve on warm tortillas with refried beans, Rice Millet Pilaf (see accompanying recipe). lettuce, avocado slices and a squeeze of fresh lime.
Cook's note: This is a great party recipe because it makes a lot of sauce. Serve it with up to 5 pounds of shrimp. We drizzle the sauce over our rice and beans, and leftovers get frozen for another meal.