I’m an absolute sucker for Mexican Food, but it wasn’t until recently that my boyfriend purchased the “Truly Mexican” cookbook by Roberto Santibañez that I realized I was cooking it (mostly) wrong. I had no idea that things like adobo sauces and marinades, comals, and avocado leaves were such staples and necessities in Mexican cuisine. This recipe for Adobo-Marinated Shrimp is straight out of the cookbook and it was delicious.
I think I mentioned before that we are trying to eat clean, healthy, and with fewer carbs. Shrimp is a great protein, and if bought responsibly (we got ours this time from Whole Foods), can be a healthy addition to a variety of meals. Surprisingly enough I’m not a HUGE fan of shrimp. In fact often times when I eat it I get grossed out from it’s texture. But marinated in this adobo sauce my shrimp phobia was put to ease because I loved it. The only thing I would differently was to not drown it as much in marinade because it probably would have turned out crispier. Noted.
I will say that this recipe was at first intimidating, and it took 3 different grocery stores to find Guajillo chiles. But honestly, it was one of the EASIEST things I’ve ever made. So bust out your blender and your iron skillets, and get cooking!
Because this wasn’t my original recipe, I am not going to post it. But I have linked you to it on Food Republic. And of course you could always buy the “Truly Mexican” cookbook here on Amazon. I highly highly recommend it. I’m hooked and convinced that in no time I’m going to be a pro at authentic Mexican cuisine.