Real Recipes From Real Home Cooks ®

shrimp with almond sauce

(1 rating)
Recipe by
Jeannie Burke
Chicago, IL

From my cookbook: Mexican

(1 rating)
method Saute

Ingredients For shrimp with almond sauce

  • 1
    ancho or similar dried chile
  • 2 Tbsp
    vegetable oil
  • 1
    onion, chopped
  • 3
    garlic cloves, roughly chopped
  • 8
    tomatoes
  • 1 tsp
    ground cumin
  • 1/2 c
    chicken stock
  • 1 c
    ground almonds
  • 3/4 c
    creme fraiche
  • 2 lb
    cooked,peeled shrimp
  • cilantro and scallion strips to garnish
  • cooked rice and warm tortillas

How To Make shrimp with almond sauce

  • 1
    Place dried chile in a heatproof bowl and pour in boiling water to cover. Let soak for 30 minutes until softened. Drain, remove stem, then slit the chile and scrape out the seeds with a small sharp knife. Chop the flesh roughly and set it aside.
  • 2
    Heat the oil in a frying pan and saute the onion and garlic until soft.
  • 3
    Cut a cross in the bottom of each tomato. Place them in a heatproof bowl and pour in boiling water to cover. After 3 minutes, life the tomatoes out on a slotted spoon and plunge them into a bowl of cold water. Drain,. The skins will have begun to peel off.
  • 4
    Skin the tomatoes completely, then cut them in half and scoop out the seeds. Chop the flesh into 1/2 inch cubes and add it to the onion mixture with the chopped chile. Stir in the ground cumin and cook 10 minutes.
  • 5
    Put the mixture in a food processor or blender. Add the stock and process on high speed until smooth.
  • 6
    Pour the mixture into a large saucepan, add the ground almonds and stir over low heat for 2-3 minutes. Stir in the creme fraiche until it has been incorporated completely.
  • 7
    Squeeze the lime juice and stir it into the sauce. Season with salt to taste.Increase heat and bring it to a simmering point.
  • 8
    Add the shrimp and heat for 2-3 minutes, depending on the size. SERve on a bed of rice and pass warm tortillas separately.

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