Ingredients

The following ingredients have 4 Servings
  • 8 dried guajillo chiles, (rinsed, stems and seeds removed)
  • 3 dried chile de arbol chiles, (rinsed, stems removed)
  • 3 Roma tomatoes, (chopped)
  • 2 cloves garlic
  • 1/2 medium white onion, (roughly chopped)
  • 1 teaspoon coarse kosher salt
  • 4 tablespoons olive oil
  • 1.5 pounds large raw shrimp, (peeled, deveined and tail-on)
  • salt and pepper, (to taste)

Instruction

  • In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
  • Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
  • Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
  • Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
  • Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.