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Grilled Shrimp With Ancho Pasilla Sauce


Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes (Marinating Time: 30 minutes to 2 hours)

Cook Time:

4 minutes


4 servings


1 1/2  lbs.  large shrimp, in shell

8-12  bamboo skewers

Ancho Pasilla Sauce:

3  dried ancho chilies (about 2 oz.)

4  dried pasilla chilies (about 1 1/2 oz.)

3  cloves  garlic, peeled

1 1/2  cups  fresh orange juice

3  tablespoons  San Marc Olive Oil

1/2  tsp.  McCormick Salt

1/2  cup  water


Heat a heavy skillet over Medium-High heat. Add chilies, 2 at a time; press down onto hot surface of skillet 30 to 60 seconds per side until pliable and toasted. Repeat process for remaining chilies. Seed chilies and remove stems.

Purée chilies and garlic in a blender. Add remaining sauce ingredients and blend until smooth. Sauce can be used immediately or refrigerated up to 2 days.

Peel and devein shrimp. Place shrimp on skewer in a "horse shoe" fashion. Lay in a glass baking dish; pour 1 cup ancho pasilla sauce over shrimp. Turn to coat; cover shrimp andmarinate in refrigerator at least 30 minutes but not longer than 2 hours Refrigerate remaining sauce to serve with shrimp.

Clean and oil grill grate well. Heat charcoal 25 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed. Grill shrimp 4-inches above Medium-High heat (425 degree grill surface temperature) 2 1/2 to 3 minutes per side or until shrimp are firm and opaque (white) in center. Do not over cook. Serve immediately with reserved sauce.
Nutritional Information
No Nutritional Information Available

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