shrimp with almond sauce

How To Make shrimp with almond sauce

• 1

  Place dried chile in a heatproof bowl and pour in boiling water to cover. Let soak for 30 minutes until softened. Drain, remove stem, then slit the chile and scrape out the seeds with a small sharp knife. Chop the flesh roughly and set it aside.
• 2

  Heat the oil in a frying pan and saute the onion and garlic until soft.
• 3

  Cut a cross in the bottom of each tomato. Place them in a heatproof bowl and pour in boiling water to cover. After 3 minutes, life the tomatoes out on a slotted spoon and plunge them into a bowl of cold water. Drain,. The skins will have begun to peel off.
• 4

  Skin the tomatoes completely, then cut them in half and scoop out the seeds. Chop the flesh into 1/2 inch cubes and add it to the onion mixture with the chopped chile. Stir in the ground cumin and cook 10 minutes.
• 5

  Put the mixture in a food processor or blender. Add the stock and process on high speed until smooth.
• 6

  Pour the mixture into a large saucepan, add the ground almonds and stir over low heat for 2-3 minutes. Stir in the creme fraiche until it has been incorporated completely.
• 7

  Squeeze the lime juice and stir it into the sauce. Season with salt to taste.Increase heat and bring it to a simmering point.
• 8

  Add the shrimp and heat for 2-3 minutes, depending on the size. SERve on a bed of rice and pass warm tortillas separately.
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