Camarones Adobados (Mexico-Grilled Shrimp with Ancho Pasilla Sauce)

Camarones Adobados (Mexico-Grilled Shrimp with Ancho Pasilla Sauce)

 

1 1/2 lbs. large shrimp, in shell
8 to 12 bamboo skewers

 

Ancho Pasilla Sauce:
3 dried ancho chilies
4 dried pasilla chilies
3 cloves garlic, peeled
1 1/2 cups fresh orange juice
3 tbsps. olive oil
1/2 tsp. salt
1/2 cup water

 

Ø      Heat a heavy skillet over Medium-High heat. Add chilies, 2 at a time;

 

Ø      Press down onto hot surface of skillet 30 to 60 seconds per side until pliable and toasted.

 

Ø      Repeat process for remaining chilies. Seed chilies and remove stems.

 

Ø      Purée chilies and garlic in a blender. Add remaining sauce ingredients and blend until smooth.

 

Ø      Sauce can be used immediately or refrigerated up to 2 days.

 

Ø      Peel and devein shrimp. Place shrimp on skewer in a "horse shoe" fashion.

 

Ø      Lay in a glass baking dish; pour 1 cup ancho pasilla sauce over shrimp.

 

Ø      Turn to coat; cover shrimp and marinate in refrigerator at least 30 minutes but not longer than 2 hours. Refrigerate remaining sauce to serve with shrimp.

 

Ø      Clean and oil grill grate well. Heat charcoal 25 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.

 

Ø      Grill shrimp 4-inches above Medium-High heat, 425 degree grill surface temperature, 2 1/2 to 3 minutes per side or until shrimp are firm and opaque (white) in center.

 

Ø      Do not over cook. Serve immediately with reserved sauce.