Serves: 4
Total Calories: 289

2 , cascabel chile kimmy, , cut open and seeded
1 , large ancho chile kimmy, , cut open and seeded, veins removed
1 1/2 cups canned fat-free reduced-sodium chicken broth
1/2 cup water
1/2 white onion, sliced
1/2 rib celery, sliced
2 sprigs cilantro
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 bay leaf
1 pound (18 to 22) medium shrimp in the shell
2 cloves garlic (medium), peeled and thinly sliced
1 tablespoon masa, harina, (flour for corn tortillas)
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste

1. In a small skillet, toast the chiles on both sides until blistered in spots, 30 to 40 seconds. (Take care not to let them burn.) Put the toasted chiles into a small bowl and cover with hot water. Soak about 20 minutes.

2. Meanwhile, in a medium saucepan bring to a boil the broth, water, onion, celery, cilantro, oregano, and bay leaf. Add the shrimp and cook over low heat until pink and curled, 3 to 4 minutes.

3. Pour the broth through a strainer into a bowl and reserve. Remove the shrimp, peel, devein, and reserve in a separate bowl. Discard the debris left in the strainer. Rinse the saucepan and return the broth to the pan.

4. Lift the chiles out of the soaking water and put them into a blender jar. Add the garlic, masa harina, cumin, and 1/2 cup of the broth from cooking the shrimp. Blend as smooth as possible. Pour the sauce through a strainer into the broth remaining in the pan.

5. Bring the broth to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens and the flavors blend, about 10 minutes. (The sauce will still be thin.) Add the shrimp to the sauce. Heat through completely. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 289
Calories from Fat: 19

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