Spicy Pasilla Shrimp Tacos
Indulge in the vibrant and bold flavors of Spicy Pasilla Shrimp Tacos, inspired by the renowned Rick Bayless from season 9 of 'Mexico, One Plate at a Time'. This dish features succulent medium shrimp soaked in a tangy, slightly sweet balsamic sauce infused with aromatic pasilla negro chilies. The combination of chilies and balsamic creates a depth of flavor that is both spicy and tangy, perfectly complementing the sweetness of the shrimp. Whether served as a taco filling inside warm corn tortillas, enjoyed as an appetizer at room temperature, or ladled over fluffy rice, this recipe is designed for versatility and satisfaction. Prepare to impress your friends and family with this simple yet sophisticated dish that celebrates the heart of Mexican cuisine.
N/A
Servings
138
Calories
8
Ingredients
Ingredients
olive oil
1/4 cup (none)
dried pasilla negro chilies
4 - 5 (1 1/2 ounces total) (stems removed, cut into rings, seeds discarded)
red onion
1/2 small (thinly sliced)
balsamic vinegar
1/4 cup (none)
sugar
1 tablespoon (none)
salt
to taste (none)
medium shrimp
1 lb (peeled and de-veined, tail segment intact)
cilantro leaf
1/4 cup (fresh leaves for garnish)
Instructions
1
In a large 12-inch skillet, heat the olive oil over medium heat until shimmering.
2
Carefully add the cut pasilla negro chilies to the skillet, stirring constantly for about 1 minute until they become fragrant. Monitor closely to avoid burning.
3
Add the thinly sliced red onion and continue to cook for another minute, allowing the onion to soften slightly.
4
Pour in the balsamic vinegar, followed by the sugar, 1/3 cup of water, and 3/4 teaspoon of salt. Stir well and bring the mixture to a gentle simmer for about 1 minute to blend the flavors.
5
Introduce the peeled and de-veined shrimp into the skillet, ensuring they are well-coated with the sauce. Cook while stirring for approximately 6 to 8 minutes, or until they are just cooked through. The shrimp should be pink but still slightly translucent at the center.
6
Once cooked, carefully transfer the shrimp and sauce to a shallow serving bowl.
7
Garnish generously with fresh cilantro leaves before serving. Enjoy warm, at room temperature, or cooled.
Nutrition Information
5.5g
Fat
8.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Spicy Pasilla Shrimp Tacos?
The main protein used in this recipe is one pound of medium shrimp, peeled and de-veined with the tail segment intact.
Who is the culinary inspiration for this shrimp taco recipe?
The recipe is inspired by the renowned chef Rick Bayless from season 9 of 'Mexico, One Plate at a Time'.
What type of chilies provide the heat and flavor for this dish?
The dish features dried pasilla negro chilies, which are cut into rings with the stems and seeds removed.
How many calories are in a serving of these shrimp tacos?
Each serving contains approximately 138 calories.
What is the fat content per serving?
There are 5.5 grams of fat per serving.
How much protein is provided in one serving?
Each serving provides 12.5 grams of protein.
How many grams of carbohydrates are in this recipe?
There are 8.5 grams of carbohydrates per serving.
What gives the sauce its signature tangy and sweet flavor?
The combination of balsamic vinegar and sugar creates the tangy and sweet profile of the sauce.
How long should you cook the pasilla chilies in the oil?
The chilies should be stirred constantly for about 1 minute until they become fragrant, taking care not to burn them.
What is the recommended skillet size for this recipe?
A large 12-inch skillet is recommended for cooking this dish.
At what temperature should the shrimp be served?
The shrimp can be enjoyed warm, at room temperature, or cooled.
How long does it take to cook the shrimp?
The shrimp typically take between 6 to 8 minutes to cook until they are pink and slightly translucent at the center.
What is the suggested garnish for this dish?
The dish should be garnished generously with fresh cilantro leaves.
Besides tacos, how else can this shrimp be served?
It can also be served as an appetizer or ladled over fluffy rice.
How much olive oil is required for the recipe?
The recipe requires 1/4 cup of olive oil.
What preparation is needed for the red onion?
The red onion should be thinly sliced before being added to the skillet.
How many pasilla negro chilies are needed?
You will need 4 to 5 dried pasilla negro chilies, totaling about 1 1/2 ounces.
What is the amount of balsamic vinegar used in the sauce?
The recipe calls for 1/4 cup of balsamic vinegar.
How much water is added to the sauce mixture?
You should add 1/3 cup of water to the balsamic and sugar mixture.
What is the specific salt measurement for the sauce?
The recipe uses 3/4 teaspoon of salt to blend the flavors.
Should the chili seeds be kept or discarded?
The seeds should be discarded after cutting the chilies into rings.
Is this recipe considered spicy?
Yes, the use of pasilla negro chilies gives the dish a bold and spicy flavor profile.
What indicates that the olive oil is ready for the chilies?
The olive oil should be heated over medium heat until it is shimmering.
How long should the sauce simmer before adding the shrimp?
The sauce mixture should simmer for about 1 minute to blend the flavors.
What is the total number of ingredients in this recipe?
There are 8 main ingredients used in this recipe.
What is the preparation style for the cilantro?
The cilantro should be kept as fresh leaves for garnishing.
What texture should the shrimp have when fully cooked?
The shrimp should be pink on the outside but still slightly translucent at the very center.
Can this dish be prepared in advance?
Yes, since it can be served room temperature or cooled, it is suitable for advance preparation.
What type of vinegar is specified in the ingredients?
Balsamic vinegar is specifically used for its depth and sweetness.
Is this recipe suitable for a seafood-themed meal?
Absolutely, it is tagged as a Mexican seafood dish focusing on shrimp.