Ingredients
The following ingredients have 6 Servings
- 1 ½ pounds raw large or jumbo shrimp (peeled, deveined and tail-on)
- 1 teaspoon kosher salt
- 6 to 8 guajillo
- 1 to 3 chiles de arbol peppers
- 2 cloves garlic (chopped)
- 2 roma tomatoes (quartered)
- 2 tablespoons olive oil
Instruction
- Peel and devein shrimp.
- Sprinkle the shrimp evenly with salt and set aside.
- Add both kinds of chiles to a pot and add enough water so they are just covered. Bring water to a boil. Lower the heat and cover. Simmer for about 20 minutes or until softened.
- Drain cooked pods and discard water.
- Puree softened chiles with ½ cup fresh water, garlic, and tomato, in a blender until smooth and set aside.
- Heat a large, deep skillet over medium-high heat and add olive oil to the pan.
- Add shrimp to the pan, and cook for 1 minute per side. Once the shrimp turns pink, it is cooked so be careful not to overcook.
- Add the chile sauce slowly. Bring to a boil and then simmer on low for 4 to 5 minutes.
