Serves 6 generously
1/2 Jar of Xochitl's De Arbol Sauce Very Hot (drained)
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon cumin
1 medium-small onion, sliced into 8 rounds
2 cups fish broth, chicken broth or water
Salt, about 1/2 teaspoon,
Sugar, about 3/4 teaspoon
2 tablespoons butter
2 pounds shrimp
1. Mix oregano, black pepper, cumin and 1 slice of the onion in a food processor or blender. Add 1/2 cup of the broth. Blend to a smooth puree.
Place 1/2 Jar of De Arbol Sauce Very Hot in a medium-small (2- to 3-quart) pot over medium-high, add the puree and stir constantly until it reduces into a thick paste, 5 to 7 minutes.
Stir in the remaining 1 1/2 cups broth or water, partially cover and simmer over medium-low, stirring occasionally, 10 to 15 minutes for the flavors to come together.
Add the hot sauce and, if necessary, stir in a little more broth or water to bring the sauce to a medium, saucy consistency. Taste and season with about 1/2 teaspoon
of the salt and the sugar.
2. Finishing the dish.
In a large skillet, melt the 2 tablespoons of butter over medium-high heat. Add the shrimp and cook, stirring,
for 1 minute. Add the remaining onion, breaking the rings apart, and cook, stirring, until the shrimp are done and the onion is beginning to soften, 2 to 3 minutes longer.
Add the sauce and stir everything together until the sauce is boiling. Serve right away.