Alex Stupak’s shrimp version of the Mexican classic is a delicious play on the ultimate beginner’s sausage.
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- 2 tbsp. dried Mexican oregano
- 2 tsp. coriander seeds
- 2 tsp. whole black peppercorns
- 2 bay leaves
- 2 whole cloves
- 1 cinnamon stick
- 10 cloves garlic
- 10 guajillo chiles, stemmed and seeded
- 1 1⁄2 cups heavy cream
- 2 tbsp. granulated sugar
- 1 tbsp. kosher salt
- 1 egg white
- 20 oz. peeled and deveined shrimp (about 40), minced
- Heat a medium skillet over medium-high; toast oregano, coriander, peppercorns, bay leaves, cloves, and cinnamon until fragrant, about 30 seconds. Transfer to a spice grinder and pulse into a fine powder.
- Heat skillet over medium and cook garlic and chiles, turning as needed, until blackened in spots, about 5 minutes. Remove from heat and transfer chiles to a bowl; cover with boiling water and soak for 30 minutes. Peel garlic and transfer cloves to a food processor along with spice powder, cream, sugar, salt, and egg white. Drain chiles, discarding liquid, and add to food processor; purée until smooth. Transfer mixture to a bowl with shrimp and mix until combined.