chili paste (canned chipotle adobe sauce or commercial chili paste
cut into 1/2 cubes
peeled and de-veined (use shells to make the stock)
Fresh parsley leaves
sprigs of oregano
Heat two thirds of the oil in a pan over low heat. Add onions and garlic and sauce for 3-4 minutes. Onions should have softened.
Add spices and chili paste then cook for 5 minutes stirring on occasion. Paste should thicken somewhat.
Add the shrimp stock, potatoes and oregano. Bring to a simmer and cook for 10-15 minutes. Potatoes should be tender, if not then cook a little longer.
Heat the remaining oil in a separate pan. Season the shrimp to your preference and sauce in the pan for 2-3 minutes until cooked.
Add shrimp to the stew pot with the potato mixture. Mix in the parsley and serve with rice.
Recipe takes only about 20 minutes to cook, but the longer it sits the better it gets the flavors are allowed to come together.
Tried this recipe?