Shrimp Puerto Vallarta Style Recipes

SHRIMP, PUERTO VALLARTA STYLE

Steps:

• In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.
• Remove the shrimp to a bowl, cover and refrigerate.
• Reserve the skillet for the sauce.
• In a small skillet, heat the vinegar until warm.
• Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
• Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
• Discard the vinegar.
• Blend to a smooth puree.
• Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
• Transfer to a bowl and cool.
• To serve, pool the sauce on a serving plate.
• Arrange the shrimp in an overlapping pattern on the sauce.
• Scatter cilantro on top; serve as an appetizer with toothpicks.

SHRIMP, PUERTO VALLARTA STYLE

Steps:

• 1. In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon of the salt, stirring, until the shrimp are pink, 3 to 4 minutes. Remove the shrimp to a bowl, cover and refrigerate. Reserve the skillet for the sauce. 2. In a small skillet, heat the vinegar until warm. Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes. Remove the anchos then put them in a blender with the oregano, onion, sugar, and hot tap water. Discard the vinegar. Blend to a smooth purée. Heat the same skillet used for cooking the shrimp, and cook the puréed chile mixture, stirring, until thickened, about 5 minutes. Transfer to a bowl and cool. To serve, pool the sauce on a serving plate. Arrange the shrimp in an overlapping pattern on the sauce. Scatter cilantro on top. Serve as an appetizer with toothpicks. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP, PUERTO VALLARTA STYLE

Steps:

• 1. In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon of the salt, stirring, until the shrimp are pink, 3 to 4 minutes. Remove the shrimp to a bowl, cover and refrigerate. Reserve the skillet for the sauce. 2. In a small skillet, heat the vinegar until warm. Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes. Remove the anchos then put them in a blender with the oregano, onion, sugar, and hot tap water. Discard the vinegar. Blend to a smooth purée. Heat the same skillet used for cooking the shrimp, and cook the puréed chile mixture, stirring, until thickened, about 5 minutes. Transfer to a bowl and cool. To serve, pool the sauce on a serving plate. Arrange the shrimp in an overlapping pattern on the sauce. Scatter cilantro on top. Serve as an appetizer with toothpicks. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUERTO VALLARTA ENCHILADAS

Steps:

• Mix Rotel & tomato sauce together.
• Dip each tortilla in mixture before browning lightly in hot oil in skillet.
• Sprinkle each tortilla with cheese, beef, & onion.
• Roll up filled tortilla & place side by side in casserole,.
• Sprinkle lightly with cheese & warm in oven at 300°F.