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1
In a food-grade plastic bag combine all the shrimp ingredients.
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2
Seal and shake the bag to distribute the marinade.
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3
Refrigerate 1 hour.
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4
Meanwhile make the salsa.
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5
Wearing food service gloves, remove and discard the stems, seeds and inner ribs from the chilies and tear them into large pieces.
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6
In a large skillet, heat the oil over medium-high heat.
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7
Add the chili pieces, onion and garlic.
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8
Cook, stirring often, until the chilies are fragrant and the onions are soft, about 5 minutes.
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9
Add the ancho chili powder and tomatoes and reduce the heat slightly.
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10
Cook, stirring often, for 10 more minutes.
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11
Add the water or broth, salt and pepper.
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12
Bring to a simmer over medium-high heat.
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13
Reduce heat to medium-low and cook for 20 minutes.
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14
Stir in the oregano and let cool for a few minutes.
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15
Puree the sauce in the blender until smooth.
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16
Stir in the cilantro.
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17
Heat a clean, large skillet over medium heat.
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18
Pour the shrimp and marinade into the skillet.
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19
Saute the shrimp until they are cooked through and opaque.
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20
Remove the shrimp and keep warm.
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21
Bring to a boil juices still remaining in the skillet.
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22
Boil 1 minute and pour the juices over the shrimp.
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23
Serve with rice and the salsa on the side.
