El Cisne: Camarones a las dos tipos
Shrimp – U 15, meaning 15 shrimp per pound, we use a Mexican Sea of Cortez Gulf shrimp these are wild caught and not farmed.
Cook the shrimp in a sauce pan along-side the two sauces, (or in the sauce if desired) until golden orange color appears.
5 poblano chilies( roasted peeled and deseeded)
¼ Bunch of cilantro-finely chopped
3 garlic cloves-finely chopped
2-4 Tsp chicken bouillon
1 cup of heavy cream
½ cup of whole milk
Salt and pepper to taste
First one will blend the poblano peppers with the milk and
cilantro to make a puree.
Second let the garlic brown in 2 tbls of olive oil, and lastly
add the following of the ingredients. Simmer until it reaches 140F.
3 guajillo Chile
4 pasilla chilies
½ cup water
½ cup white vinegar
1 med onion chopped
5 garlic cloves
2-3 tbls tomato paste
1 Tbls Flour
First one will blend the chiles water and vinegarinto a puree.
Second let onion & garlic brown in 2 Tbls of olive oil. Lastly add the following of the ingredients. Simmer until it reaches 140F.