Ernesto's Mexican Food Veracruz Shrimp

Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California

7 plump jumbo shrimp
1 tablespoon butter
2 garlic cloves
Pinch of pepper
Pinch of salt
1/2 onion, sliced
1 cup sliced mushrooms
3 California chiles
2 Pasilla chiles

Wash the chile pods and remove stems. Place them in a small pot and cook with garlic in 1 quart of water.

Later, put into a blender and puree with part of water that was used to cook chiles, until you get the consistency of mole. After that, strain and season with salt and pepper.

In a saut pan, place the onions and the mushrooms with the butter and saut for about 4 minutes.

Later put together with shrimps and continue to cook until the shrimps start changing color. At this time, add the necessary salsa. Then, stir and let simmer for two more minutes.

Taste for flavor, and add more salt and pepper if necessary.

Serves one.