Ingredients
-
6 lbs shrimp, cleaned and deveined
-
1/2 onion, thinly sliced lengthwise
-
4 garlic cloves, minced
-
3 tablespoons oil
-
3 tablespoons butter
-
1 tablespoon Worcestershire sauce
-
2 tablespoons chicken consomme or 2 tablespoons chicken broth
-
2 ancho chilies or 2 poblano peppers
-
2 serrano peppers or 2 habaneros
-
3 tomatoes
-
1/4 cup white wine
-
salt and pepper
-
1/2 cup catsup
-
1 anaheim chili, sliced thinly
-
1 garlic clove
-
1 anaheim chili, seeds and veins removed
-
Instructions
- Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
- In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
- Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
- Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more.
- Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.