prawns, not shrimp!

Camarones en Pipian

Recipe from Jane Milton’s ‘Mexican’.
Serves 6.

Ingredients:
1 ancho (dried poblano chilli)
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, chopped
8 tomatoes
1 teaspoon ground cumin
½ cup chicken stock
1 cup ground almonds
¾ cup crème fraîche
1 lime
1kg prawns, cooked and peeled
Coriander, lime wedges, rice and tortillas to serve

Method:
1. In a heatproof bowl, cover the ancho with boiling water and soak for 30 minutes. Drain, remove the stem, slit the chilli and remove the seeds then chop the flesh and set aside.
2. Score the skin on the bottom of each tomato then place in a heatproof bowl and cover with boiling water. After 3 minutes remove and refresh in cold water. Drain and peel the skins. Cut in half, scoop out the seeds and pulp then chop the flesh into cubes.
3. Heat oil in a pan then sauté the onion and garlic until soft.
4. Add tomato flesh, chilli and cumin. Cook for 10 minutes and stir occasionally.
5. Put mixture in a processor or blender, add stock and process till smooth.
6. Pour mixture into a pot, add the ground almonds and stir over low heat for 2 minutes.
7. Stir in crème fraîche until it has been incorporated completely.
8. Squeeze the juice from the lime and stir into the sauce. Season to taste then turn the heat up and bring the sauce to boiling point.
9. Add the shrimp and heat for 2 minutes until warmed through.
10. Garnish with coriander and serve with rice, lime wedges and tortillas.