RECIPES

Shrimp Agua Chile Negro

By Chef Ella Murphy
May 23, 2024
Serves
4

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
FOR SALSA NEGRO-
Chilies de Árbol8
Guajillo Chilies1
Sesame Seeds1 tbsp
Cumin1tsp, seeds
Garlic1 clove
Flamingo Estate Extra Virgin Olive Oil1/2 cup
Apple-Cider Vinegar1 tbsp
Soy Sauce2 tbsp
Oregano1/2 tsp
ASSEMBLY-
Shrimp1 1/4 pound peeled and deveined
Lime Juice1 cup, fresh
Peanuts2 Tbsp raw, unsalted, to serve
Tortillaswarmed
Steps
  1. For the salsa negro, remove the stems and seeds from the chilies and chop into small, ¼-inch pieces.
  2. Add sesame seeds, cumin seeds, garlic, and oil to a medium saucepan over medium-high heat. Cook for 4-5 minutes or until the garlic is lightly golden. Remove from the heat and cool for 10 minutes. Add chilies, vinegar, soy sauce, and oregano. Allow to cool for 30 minutes.
  3. Once cooled, add the mixture to a food processor and pulse just until it's combined, but still coarse.
  4. For assembly, add the shrimp to a bowl and cover with lime juice, reserving 2 Tbsp. Let sit for 20 minutes and then strain.
  5. Toss shrimp with ¼ cup of the salsa negro and the reserved 2 Tbsp of lime juice. Season with salt to taste.
  6. Transfer to a platter and serve with tortillas.
Cook a meal for someone you love
Cook a meal for someone you love