Shrimp With Almond Sauce Recipe

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Shrimp with Almond Sauce

Jeannie Burke

By
@JeannieBs

From my cookbook: Mexican


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Rating:

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Method:

Saute

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Seafood
Regional Style: Mexican
Hashtags: #shrimp, #Almond